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Bring rice and 2 cups water to a boil in a medium saucepan.
Reduce heat to low, cover pot and simmer until liquid is completely absorbed and rice is just tender, about 40 minutes.
Bring 1/2 cup broth to a simmer in a large deep skillet over medium-high heat.
Add onion, garlic and ginger and cook 5 minutes or until onion is translucent and tender, stirring occasionally.
Stir in curry and cumin and cook for 1 minute.
Add coconut milk, potatoes, tempeh and remaining 1 cup broth. Bring to a boil.
Reduce heat to medium low, cover and cook 10 minutes.
Stir in green beans and return to a simmer, uncovered. Cook about 5 minutes longer or until potatoes and green beans are tender.
Stir in 3 tablespoons cilantro and salt.
To serve, spoon curry over rice and garnish with remaining 1 tablespoon cilantro.