Golden Tempeh Curry

¼ cup olive oil

2 8-ounce packages tempeh, cubed

2 medium red onions, cut into ½-inch dice (1 cup)

2 yellow bell peppers, cut into ½-inch dice (1 cup)

¼ cup minced fresh ginger

2 14-ounce cans light coconut milk

2 large mangoes, peeled and cut into ¾-inch cubes, divided (2 cups)

1 cup unsweetened pineapple juice

2 Tablespoons curry powder

1 teaspoon salt

¼ cup chopped chives, for garnish

4 cups cooked brown rice

1. Heat oil in large skillet over medium-high heat. Add tempeh, and cook 1 to 2 minutes per side, or until lightly golden. Transfer to plate, and set aside.
2. Reduce heat to medium. Add onions and bell peppers to skillet, and sauté 4 minutes, or until softened. Add ginger, and sauté 30 seconds, or until fragrant.
3. Stir in coconut milk, 1 cup mangoes, pineapple juice, curry powder, salt and tempeh. Cover and bring to a boil. Reduce heat to medium-low, and simmer 5 minutes. Uncover, and simmer 10 minutes more, or until thickened, stirring occasionally. Top with remaining mango cubes and chives, and serve over rice.