Thai Green Curry Tempeh with Coconut-Lime Rice

Ingredients

• 150 g tempeh block, cut into 1-inch cubes
• 2 tbsp Thai green curry paste, vegan certified
• 3/4 cup coconut milk (full-fat), unsweetened
• 1/2 cup vegetable broth, low-sodium
• 1 medium zucchini, diced into 1/2-inch pieces
• 150 g mushrooms (cremini), quartered
• 100 g snap peas, halved
• 3/4 cup jasmine rice, uncooked
• 1 1/2 cups water (for rice), filtered
• 1/2 whole lime, zest and juice
• 10 g fresh cilantro, chopped
• 1 tbsp coconut oil, for cooking
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1/2 tbsp tamari, low-sodium soy alternative

Instructions

1. 1

   Start jasmine rice: Rinse rice thoroughly, add to pot with 1 1/2 cups water and lime zest. Bring to boil, reduce heat to low, cover, and simmer 15-18 minutes until tender.

2. 2

   While rice cooks, heat 1 tbsp coconut oil in a large skillet over medium-high heat.