1 - Heat a small saucepan over medium-high heat, add the cumin seeds and toast for about a minute. Add the jasmine rice, cinnamon, 1 1/4 cup of water and a dash of salt. Bring to a boil, cover and reduce the heat to low. Cook until the water is absorbed and the rice is tender...usually about 15-18 minutes.
2 - Zest and halve the lemon, juice one half, and cut the other half into wedges. Add the lemon zest, lemon juice, Cashewgurt, and a dash of salt to a small bowl and whisk until combined.
3 - Crumble the tempeh into small pieces. Peel and mince the garlic. Peel and thinly slice the onion.
4 - Heat a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Add the crumbled tempeh and cook until golden brown and crisp in places. Toss occasionally for 3-5 minutes. Add the minced garlic, sliced onion and a dash of salt. Cook stirring frequently until the onion softens...usually 4-5 minutes.
5 - Add the coconut milk and tumeric to the skillet and cook until hot, usually 2-3 minutes. Add the spinach and cook until wilted, another 2-3 minutes.
6 - Divide the jeera rice between bowls. Top with the coconut spinach tempeh and drizzle with lemon yogurt. Sprinkle with the currants and serve with the lemon wedges.
Nutrition per serving: Calories: 780, Fat: 22 g, Carbohydrates: 110 g, Protein: 28 g
Allergens: Soy and Tree Nuts
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