Green Bean Tempeh Curry Stir Fry
2 cups long grain brown rice
3 cups water
oil, as needed
1 (12 ounce) package three grain tempeh, sliced in half lengthwise, and then into thin strips across the width
1/3 cup walnuts, chopped
2 medium onions, chopped
3 cloves garlic, chopped
1/4 teaspoon cayenne
1/2 teaspoon cinnamon
1 teaspoon coriander
1 1/2 teaspoons cumin
pinch ground cloves
1/4 teaspoon fennel seeds
salt and freshly ground black pepper, to taste
1 pound green beans, washed, trimmed and cut in 1/2
1 (15 ounce) can stewed tomatoes
3/4 cup water
1. Put rice on to cook. Put the rice and water in together, bring the water to a boil, stir it, cover it and put the heat on low, and do no look at it for 30 minutes.
2. Heat a little oil in a skillet on medium high heat. Put in enought tempeh so that the bottom of the pan is covered, but not so many that all the pieces aren't lying flat on the bottom. Fry until golden, flip over, fry other side, set aside. You might want to set them on paper towels if you used too much oil.
3. At the same time, roast the walnuts in a small skillet over low heat. When they are done put them in a bowl and put on the table. In a wok or a large skillet, heat about 1 1/2 tablespoons oil on medium-high heat. Saute the onions and the garlic for 2-3 minutes, until translucent, and then add the spices.
4. Stir and saute for another 2 minutes or so. Add the green beans, tempeh, stewed tomatoes and water, mix well. Cover, turn heat down to low, and let it simmer for about 5 minutes, more or less depending on how cooked you like your green beans. I like mine pretty crunchy so I think I only cooked the whole thing for 3-4 minutes.
5. Serve on rice and garnish with walnuts. Enjoy!