Thai Green Curry Tempeh with Coconut Jasmine Rice

Ingredients

• 150 g tempeh, cubed into 3/4-inch pieces
• 2 tbsp Thai green curry paste, vegan, no fish sauce
• 3/4 cup full-fat coconut milk, unsweetened
• 1 cup eggplant, cubed and pre-salted
• 3/4 cup snap peas, trimmed
• 1/2 medium zucchini, sliced into half-moons
• 1/2 cup vegetable broth, low-sodium
• 1/2 cup jasmine rice, uncooked
• 1 1/4 cups water, for rice
• 1 tbsp coconut oil, for cooking
• 1/2 whole lime, juiced and zested
• 8 leaves fresh basil, Thai basil preferred
• 2 cloves garlic, minced
• 1 tsp ginger, fresh, minced
• 1 tsp soy sauce, tamari or coconut aminos

Instructions

1. 1

   Cube eggplant, salt lightly, and let sit 10 minutes. Pat dry with paper towels.

2. 2

   Steam tempeh cubes for 5 minutes to improve texture and flavor absorption.