Golden Tempeh Curry

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1/4 cup olive oil

2 8-oz. pkgs. tempeh, cubed

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

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

1/4 cup minced fresh ginger

2 14-oz. cans light coconut milk

2 large mangoes, peeled and cut into 3/4-inch cubes, divided (2 cups)

1 cup unsweetened pineapple juice

2 Tbs. curry powder

1 tsp. salt

1/4 cup chopped chives, for garnish

4 cups cooked brown rice

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