Punjabi-Style Rice Bowls

Yields 2-3 servings. Makes a tasty lunch!

Note: Unless you have some leftover in the fridge, prepare 2-3 full servings of rice on the side as you make the rest of this dish. Turmeric rice will go especially well with these flavors.

Step 1: Pan-Fry Tempeh

Ingredients

3 Tbsp-4 Tbsp neutral oil, ghee, or coconut oil

8oz tempeh, small cubes (lentil or split pea is best)

Preparation

Heat a cast iron pan or a shallow fry pan with the oil, until just before it starts to smoke. Add your tempeh. High heat is best to really get nice dark brown color. You may need to do this in two batches so as to not overcrowd in the pan. Fry for 3-4 minutes, stirring or tossing frequently. Sprinkle with some salt and set aside.

Step 2: Spice It Up

Ingredients

2 Tbsp ghee, or your favorite oil

1 medium onion

1 tsp garam masala

1 tsp coriander

1/4 tsp turmeric

3 garlic cloves, thinly sliced

1/2 c whole peeled tomatoes, crushed

1/4 c water

2 Tbsp ginger, grated

1 Tbsp jalapeño, finely diced

Preparation

Saute your onions in the fat at medium high for 2 minutes. Have your spices ready and mixed, add to your onions, adding a splash more oil if it looks dry. Bloom your spices with your onions by allowing this to cook for about 3-4 minutes with heat turned down to medium.Add your tempeh, tomatoes, water, and heavy sprinkle of salt. Bring to a hard simmer and cover for 4-6 minutes. Uncover, put in the ginger, jalapeño, and allow the water to reduce by a third.  Make sure to stir and don’t let the bottom burn. Taste for salt and final seasoning. 

Step 3: Prepare Tasty Rice Bowls

Build a bowl rice bowls with the tempeh and toppings to bring out even more flavor. Some ideas:

1 Tbsp coconut cream

1 Tbsp cilantro chopped

1/4 c your favorite pickled or fermented vegetable

Drizzle of good olive oil

Dress it up, and have fun with it!