Tempeh Meatball Curry

This plant based dish boasts 20 grams of protein per serving and loads of flavor.

INGREDIENTS

Meatballs

• 2 teaspoons olive oil
• 1 sweet onion, diced
• ½ teaspoon sea salt
• 2 cloves garlic, minced
• 16 oz tempeh, crumbled
• 1 cup water
• 1 tablespoon tamari
• 1 tablespoon miso paste
• 1 tablespoon tomato paste
• 1 teaspoon garam masala
• 1 teaspoon curry powder
• 1 cup chickpea flour

Curry Sauce

• 1 tablespoon olive oil
• 6 cloves garlic, minced
• 2” piece of ginger, minced
• 1 jalapeno peppers, minced
• 2 tablespoons tomato paste
• 1 tablespoon garam masala
• 2 teaspoons paprika
• 1 BPA-free can diced tomatoes
• 1 ½ teaspoons sea salt
• 1 cup water
• ¼ cup cashews, soaked 1 hour or overnight and drained
• 4 cups baby spinach
• ¼ cup chopped cilantro

INSTRUCTIONS

1. Preheat oven to 350 degrees F.
2. Heat oil over medium heat and add onion and salt. Cook until softened – about 8 minutes. Add garlic and sauté for one minute. Add tempeh, water and tamari and cook, stirring on occasion until water has evaporated. Remove from heat and mash.
3. Mix miso paste, tomato paste, garam masala and curry powder in a small bowl. Add to tempeh mixture and add flour. Mix until well combined.
4. Scoop 1 -2 tablespoons of mixture and roll with your hands into meatballs.
5. Place on a parchment lined baking sheet and back for 20-30 minutes or until browned and heated through. Meanwhile, make sauce.
6. Heat oil over medium heat. Add garlic, ginger, peppers and tomato paste and stir for 1-2 minutes. Add garam masala and paprika and stir until fragrant.
7. Add tomatoes, salt, water and cashews and bring to a boil. Reduce heat to low and simmer, covered for 20 minutes.
8. Use an immersion blender to puree sauce until creamy and smooth. Stir in spinach until wilted. Serve over cooked brown rice and garnish with cilantro.

Fluffy Brown Rice

Cooked using the “pasta” method, you will ensure soft and fluffy brown rice every time!

INGREDIENTS

• 8 cups water
• ½ teaspoon sea salt
• 2 cups brown rice

INSTRUCTIONS

1. Bring water and salt to a boil.
2. Add rice and boil, uncovered for 30 minutes, stirring periodically.
3. Drain rice and immediately place back in the pot and cover with a tight fitting lid.
4. Allow to rest off the heat for 10 minutes. Fluff with a fork before serving.