Curry Rice with Teriyaki Roasted Tempeh + Purple Chips + Kimchi Stir Fry

Here comes another RAINBOW dish!!!

Super amaziiiiinggggg Teriyaki Roasted Tempeh, Purple Chips, and Kimchi Stir Fry served on a bed of delicious and fragrant curry spiced rice (which was SUPER DUPER EASY to make, I promise! *you'll see later below hahaha)

The combination of flavours, textures, colours, and aroma makes this dish extremely pleasing!

Tempeh is a really good source of vegan protein! And I personally think it tastes better than its cousin tofu (the texture/taste is totally different)! :p Roasting is definitely my favourite way to cook tempeh! When the marinade/seasoning seeps into the tempeh, and when it gets nicely crisp & caramelised in the oven, YUM. Oh and also, you can use any greens that you have on hand for the stir fried veggies!


Recipe


For the Teriyaki Roasted Tempeh:

• 200gr / ~1 c diced or sliced tempeh
• 1/4 c brown rice/maple/coconut syrup
• 2 tbsp soy sauce/less sodium/tamari
• 1 tbsp coconut/brown sugar
• 2 tbsp mirin (Japanese sweet rice wine) *omit and and 1 tbsp more of each syrup & soy sauce if not available
• salt (optional), black pepper, to taste
• squeeze of lemon/lime juice

For the Curry Spiced Rice:

• 2-3 c cooked rice (I used white rice)
• 1 tsp curry powder
• 1/2 tsp garlic/onion powder
• 1 tsp smoked paprika powder
• 1/4 c coconut milk
• salt (optional), black pepper, to taste

For the Kimchi Stir Fry:

• big handful of leafy greens (I used bok-choy)
• 1 small/medium zucchini, finely diced
• 1 clove garlic, minced
• 1/2 c kimchi
• 1 tbsp soy sauce/less sodium/tamari
• 1 tbsp coconut/brown sugar
• salt (optional), black pepper to taste
• water, as needed

For the Final Assembly:

• curry rice, tempeh, veggies from above
• beetroot/purple potato chips (or any chips/crackers that you have)

Method

For the Teriyaki Roasted Tempeh:

1. Mix everything (except the tempeh) in a small ziplock bag/container. Add in the tempeh, mix well until the tempeh slices are evenly coated (take care not to break them). Refrigerate overnight or at least a few hours to marinate the tempeh.
2. Preheat the oven to 180 Celsius. Line a baking tray with parchment paper to prevent it from sticking later.
3. Arrange the tempeh slices on the baking tray (not touching each other). Bake in the oven for about 10 minutes, flip the slices, bake for another 5-10 minutes until browned & caramelised (but not burnt! haha).

For the Curry Spiced Rice:

1. Simply toss everything together in a bowl until evenly combined. How easy was that??? :p

For the Kimchi Stir Fry:

1. Heat a bit of water in a pan (you can use oil instead if you don't do hclf). When it starts to sizzle/get hot, put in the minced garlic, stir fry for a few mins until fragrant.
2. Add in the zucchini, soy sauce, and coconut sugar. Stir fry for a few mins until the zucchini gets tender. Add more water to the pan as needed to prevent it from sticking.
3. Add in the leafy greens, cover the pan and let 'steam' for a few mins until wilted/cooked (make sure you have a bit of water covering the bottom of your pan to prevent everything from sticking! ;D).
4. Mix in the kimchi, stir fry for a few mins until everything is heated through & combined. (I didn't mix my kimchi in the photo for photography purposes haha, but you should mix it in!)

To Assemble:

1. Place your rice in the centre of a bowl/plate/serving dish.
2. Arrange all the components around the rice.
3. Enjoy!!! :)