Ingredients
Equipment
Method
Jasmine Rice
- Rinse the jasmine rice until the water runs mostly clear. Combine the rice, water and salt in a small saucepan. Bring to a boil, cover, reduce the heat to low and cook for about 15 minutes. Remove from the heat and rest, covered, for 10 minutes. Fluff and fold in the lime zest.
Crispy Tempeh
- Toss the tempeh with the tamari, avocado oil, lime juice, ginger and garlic powder from the Crispy Tempeh group. Sprinkle with arrowroot and toss again until lightly coated.
- Heat a large skillet over medium-high heat. Add the tempeh in one layer and cook for 6–8 minutes, turning occasionally, until deeply golden and crisp around the edges. Transfer to a plate.
Mango-Lime Coconut Curry
- Reduce the heat to medium. Add the remaining 2 teaspoons avocado oil and the shallot to the same skillet. Cook for 2 minutes. Add the garlic and ginger and cook for about 30 seconds, just until fragrant.
- Add the sweet potato and mushrooms. Cook for 3 minutes, then stir in the coriander, turmeric, cumin and optional cayenne.
- Add the coconut milk, vegetable broth and tamari from the curry group. Cover and gently simmer for 8–10 minutes, or until the sweet potato is nearly tender. Allow extra time for larger pieces before continuing.
- Stir in the zucchini and 1/2 cup mango. Simmer uncovered for another 4–5 minutes, until the zucchini is tender and some of the mango has softened into the sauce. Check that the sweet potato is tender.
- Stir in the lime zest and lime juice from the curry group. Taste and adjust with salt or additional lime juice as needed. The finished curry should taste savory and creamy, with mango sweetness and lime brightness.
Finish
- Fold about two-thirds of the crispy tempeh into the curry just before serving, reserving the rest for the top so it retains its crunch.
- Divide the lime-scented rice between two shallow bowls. Spoon the mango-coconut curry alongside and partially over the rice. Top with the reserved crispy tempeh and remaining 1/2 cup fresh mango.
- Scatter the toasted cashews, cilantro, scallions and optional pomegranate arils over each bowl. Serve immediately with lime wedges.
Nutrition
Notes
Mango and sauce balance: Choose a fragrant mango that gives slightly when pressed but is still firm enough to dice. Simmer half in the curry and reserve half for serving. Add the lime before judging sweetness. If the sauce tastes too rich or sweet, add lime juice 1 teaspoon at a time. If it tastes sharp, simmer gently for 1–2 minutes before adjusting again. An unusually tart mango may benefit from a small optional drizzle of pure maple syrup.
Crisp tempeh: Use a large skillet and keep the pieces in one layer. Let them brown between turns. A light arrowroot coating helps the edges crisp; avoid a thick, powdery layer. Fold two-thirds into the curry only just before serving and keep the remainder for the top. Check the tempeh label for gluten-free ingredients.
Vegetable size and timing: Cut the sweet potato into about 1/2-inch (1.25 cm) cubes. Larger pieces may need another 3–6 minutes; use tenderness as the guide. Add zucchini near the end so it holds its shape: about 3 minutes for firmer pieces or 4–5 minutes for softer pieces. If the sweet potato is still firm, let it cook longer before adding the zucchini.
Sauce consistency: Once the vegetables are tender, simmer uncovered for another 2–5 minutes if the sauce needs thickening. Loosen an overly thick sauce with broth or water, 1 tablespoon at a time.
Rice and cashews: Keep the rice covered for its full 10-minute rest before fluffing. Toast the cashews in a dry skillet over medium heat, stirring often until golden and fragrant, then transfer them out of the hot pan. Prepare the rice while you cook the tempeh and curry.
Swaps: Pressed extra-firm tofu can replace the tempeh; cook it until golden and crisp, allowing extra time as needed. Japanese eggplant, asparagus, green beans, snap peas or baby spinach can replace the zucchini or mushrooms. Add firmer vegetables earlier and quick-cooking greens at the end. Replace cashews with toasted pumpkin seeds for a cashew-free topping. These alternatives have not been kitchen-tested in this recipe.
Air-fryer tempeh: After seasoning and coating, air-fry the tempeh at 390°F (about 200°C) for 9–12 minutes, shaking halfway through and checking from 9 minutes. Prepare the curry on the stovetop as directed. Appliance performance may change the timing.
Gluten-free ingredients and allergens: Use gluten-free tempeh, tamari and vegetable broth, and check spice and topping labels as needed. The base recipe contains soy and cashews. A topping swap does not by itself establish that the whole meal is suitable for a particular allergy.
Make ahead, storage and reheating: Store the curry, rice and tempeh separately in shallow containers. Refrigerate within 2 hours, or within 1 hour above 90°F (32°C), and use within 3–4 days. Keep fresh mango and garnishes separate. Reheat leftovers thoroughly to 165°F (74°C); add a splash of broth to the curry and re-crisp the tempeh in a skillet or air fryer. Add fresh toppings after reheating.
Serving: Divide the finished recipe between two wide, shallow bowls, keeping some rice visible. Add the reserved tempeh, fresh mango, toasted cashews, herbs and optional pomegranate just before serving, with lime wedges alongside. Serving size is half the recipe, including rice, curry and toppings; the finished volume has not been measured in a kitchen test.
