Any Lifehacker readers out there? I love Lifehacker, but whenever I read it, I get wayyy overwhelmed. I immediately feel like I need to download every app ever, reorganize my closet to perfection, do this, this, this, this…you get the idea. And then, rather than making a stylish lamp for $3 or removing water marks from my wood furniture with a hairdryer, I just…keep on looking at that internet.
One place Lifehacker really has helped me out has been in the kitchen. I now microwave my lemons before juicing them to get more juice and I’m planning on trying the brown sugar orange peel trick as soon as I buy oranges next. And if you don’t have a steamer basket (like this recipe calls for), there’s even a hack for that! If you’ve got two disposable pie plates, you’ve got a steamer.
Or — if you don’t even have two pie plates, two sheets of aluminum foil will work here, too. That’s what I did. I hacked the hack!
TEMPEH SWEET POTATO CURRY (adapted from Whole Foods)
1 cup long-grain brown rice
2 cups water
1 (8-oz) package tempeh
1 and 1/2 cups low-sodium vegetable broth
1/2 yellow onion, chopped
3 cloves garlic, minced
1 tbsp freshly grated ginger
1 tbsp ground curry powder
1 tbsp ground cumin
1 (13.5-oz) can light coconut milk
1 large sweet potato, peeled and cut into 1/2-inch cubes
1/2 cup frozen shelled edamame
1/4 cup chopped cilantro, divided
1/4 tsp garlic salt (or more to taste)
1. Bring rice and 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.
2. Meanwhile, arrange steamer basket in pot. Add enough water to reach bottom of basket and bring to a boil (aluminum foil hack: take a large stock pot with a lid and cut two sheets of aluminum foil that are about 4 inches longer than the diameter of the pot. Fill the pot with about 1 inch of water, then place both sheets of aluminum foil in a cross over the pot. Push foil down in pot so that it creates a small shelf or steamer basket, and poke 10 or so holes in the foil). Cut tempeh in half and place in steamer basket/aluminum foil shelf. Reduce heat to medium low, cover pot/steamer basket, and steam about 15 minutes or until tender. Remove tempeh and set aside until cool enough to handle. Cut tempeh into 1/2-inch cubes.
3. In large skillet, bring 1/2 cup broth to simmer 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 powder and cumin and cook for 1 minute. Add coconut milk, potatoes, tempeh, frozen edamame, and remaining 1 cup broth. Bring to a boil. Reduce heat to medium low, cover and cook about 15 minutes, or until potatoes and edamame are tender. Stir in 3 tablespoons cilantro and garlic salt. Taste and adjust seasonings.
4. To serve, spoon curry over rice and garnish with remaining cilantro.
This was really healthy and filling (and even vegan!). I thought it was even better the next day, when the tempeh had time to soak in more of the curry flavors. Don’t be shy with the garlic salt on this — when I first tried it before salting it, it was really bland, but the garlic salt brought out all the flavors.