Pineapple Pachadi with Tempeh

 

Ingredients:

 

wild rice

 

1 pack tempeh, cubed (½ for one portion)

 

1 tin chickpeas (use half for one portion)

 

1 tin pineapple chunks (reserve the juice)

 

1 curry sauce packet

 

Fresh coriander, roughly chopped

 

Nigella seeds

 

Flatbread, to serve

 

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Method:

 

1. Cook the Wild Rice:

 

Rinse rice under cold water.

 

In a pan, combine 1 cup rice with 2.5 cups water.

 

Bring to a boil, stir once, then cover and simmer for 35–45 minutes, until water is absorbed.

 

Set a timer for 20 minutes for half way through to prepare the other ingredients while the rice cooks.

 

2. Prepare the Tempeh & Chickpeas:

 

Slice tempeh into ½ to 1-inch cubes.

 

Heat a splash of olive oil in a non-stick pan over medium heat.

 

Fry tempeh until browned and crispy.

 

Add chickpeas and fry for a few more minutes until golden.

 

Drain pineapple and add chunks to the pan, reserving the juice.

 

 

3. Make the Curry:

 

Stir in the curry sauce packet and bring to a boil.

 

Reduce to a simmer, adding pineapple juice to reach the desired consistency.

 

Season to taste. Too spicy? Try adding a little coconut cream or yogurt before serving! 

 

4. Serve:

 

Drain rice, fluff with a fork, and add to serving bowls.

 

Top with the curry, chopped coriander, Nigella seeds and crispy chickpeas.

 

Serve with warmed flatbread and enjoy!