Curry Tempeh Creamy Coconut Chickpea Bowl

Yield: 3-4

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Curry Tempeh Creamy Coconut Chickpea Bowl

We’ve cooked up a delicious Creamy Coconut Chickpea Bowl topped with Curry Tempeh Crumble and Sumac Shallots! This protein-packed dish works great for family dinner or for meal prep.

Ingredients

• 1 (8 oz) Tootie’s Curry Seasoned Tempeh
• 1 TBSP maple syrup
• 3 TBSP neutral oil (for tempeh)
• 1 TBSP neutral oil or vegan butter (for chickpeas)
• Salt and pepper to taste
• 3 large shallots
• 1 large lemon (zest and juice)
• 1 tsp sumac
• 1 tsp cane sugar
• 2 (15 oz) cans of chickpeas
• 3 cloves of garlic, minced
• 1 (13.5 oz) can of coconut cream
• 1/3 cup veggie stock
• 3 TBSP tahini
• 1.5 tsp turmeric
• 1/2 tsp crushed red pepper flakes
• 2 cups of roughly chopped spinach
• 3 cups of cooked basmati rice
• Fresh cilantro

Instructions

1. For the tempeh:
2. Crumble your package of Tootie’s Curry Seasoned Tempeh into a medium bowl.
3. Stir in the maple syrup, and 2 of the TBSP of neutral oil plus salt and pepper. Allow to sit for five minutes, then fry in a preheated cast-iron skillet for 10 minutes, stirring frequently to prevent burning. Add more neutral oil as needed. Cook until browned and crispy.
4. For the sumac shallots:
5. Thinly slice 2 of the large shallots.
6. Place in a container or jar with the zest of one lemon and the juice of half.
7. Add 1/4 tsp of salt, sugar, and sumac. Mix well and let sit while you finish the rest of the steps.
8. For the coconut chickpeas:
9. Heat 1 TBSP of neutral oil or vegan butter in a skillet
10. Dice shallot and add it along with the minced garlic to the skillet and cook until softened and fragrant.
11. Reduce the heat, and add the turmeric and tahini and stir to combine.
12. Add in the two cans of chickpeas, veggie stock, and coconut cream.
13. Cover and simmer for 15 minutes until thickened.
14. Remove the lid and stir in the chopped spinach. Cover for an additional 2-3 minutes.
15. Add salt and pepper to taste along with crushed red pepper flakes.
16. Finish with a squeeze of lemon.
17. For the rice:
18. Cook according to package instructions.
19. To serve:
20. Plate the rice and coconut chickpeas. Sprinkle on the tempeh crumble along with the sumac onions and cilantro. Serve with more tahini, chutney, achar, etc. Enjoy!

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