• 1 cup long grain brown basmati rice, washed
  • 1 3/4 cups water or stock
  • pinch of sea salt
  • 1-tablespoon sesame oil
  • 1 clove garlic, minced
  • 1-teaspoon ginger, minced
  • 1 onion, small diced
  • 1 carrot, small diced
  • 12 snow peas, sliced on diagonal
  • handful of bean sprouts

In a quart saucepan, add water and bring to a boil. Add rice and sea salt. Cover, reduce heat to very low and simmer until all the water is absorbed (about 40 minutes).

In a saute pan, heat sesame oil. Add onions and saute until translucent. Add garlic, garlic and carrots; saute for 3 minutes more until tender.

Add snow peas and bean sprouts; season with salt and turn heat.

Add cooked vegetables to the rice and mix thoroughly.

TO ASSEMBLE: Place curry coconut milk sauce on the bottom of a plate. Place rice in the middle and tempeh around the rice. Serve immediately.