Recipe courtesy of Jason Wrobel
Curried Broccoli with Grilled Tempeh
1 hr 10 min
15 min
4 to 6 servings
1 hr 10 min
15 min
4 to 6 servings


  • 1 cup uncooked brown basmati rice
  • 1 tablespoon coconut oil
  • One 8-ounce package tempeh
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon minced garlic
  • 1 tablespoon peeled and minced fresh ginger
  • 1 medium yellow onion, thinly sliced
  • 2 3/4 cups coconut milk
  • 2 tablespoons agave nectar
  • 1 1/2 tablespoons nama shoyu or tamari
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon crushed red pepper flakes
  • 2 cups fresh broccoli florets
  • 1 1/2 teaspoons chopped fresh cilantro
  • Fresh cilantro leaves, to garnish
  • Black sesame seeds, to garnish


For the rice: Thoroughly rinse the rice in a fine mesh colander. Combine the rice with 2 cups filtered water in a medium saucepan. Set the heat to high and bring to a full boil. Then reduce to a low heat and simmer. Cover the pan and cook until all the water is absorbed and the rice is tender and fluffy, 35 to 40 minutes. Remove the rice from the heat and allow it to sit covered for another 10 minutes.

For the tempeh: In a medium saute pan or skillet, warm up the coconut oil. Gently grill the tempeh until golden brown, 5 to 7 minutes on each side. Remove it from the pan and dice into 1/2- to 1-inch cubes.

For the curry: Place the sesame oil in a 3-quart saucepan over medium-high heat. Add the garlic, ginger and onion and stir frequently, cooking for 5 minutes. Add the grilled tempeh, coconut milk, agave nectar, nama shoyu, curry powder, cumin, turmeric, red pepper flakes and broccoli. Reduce to a low heat and simmer for 15 minutes more. Add the chopped cilantro last. Spoon the curry mixture over the cooked brown rice and garnish with cilantro leaves and black sesame seeds.

Cook's Note

You may use other flavors of marinated tempeh for a different taste and texture.

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