Fittest Loser Week 1 Recipe: Tempeh Curry with Sweet Potatoes and Green Beans

1 cup long-grain brown rice

2 cups water

1 (8-ounce) package tempeh

1½ cups low-sodium vegetable broth

1 medium yellow onion, chopped

2 cloves garlic, finely chopped

1 tablespoon freshly grated ginger

1 tablespoon ground curry powder

2 teaspoons ground cumin

1 (13.5-ounce) can light coconut milk

1 large sweet potato, peeled and cut into 1/2-inch chunks

½ pound green beans, trimmed and cut into 1-inch pieces

¼ cup chopped cilantro, divided

¼ teaspoon sea salt

Bring a medium pot of water to a boil over high heat. Drop the onions into the water; blanch for 1 minute, then 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. Meanwhile, arrange steamer basket in a pot. Add enough water just to reach bottom of basket. Bring to a boil. Cut tempeh in half and place in the steamer basket. Reduce heat to medium low, cover 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.