Tempeh Sweet Potato Coconut Curry |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Tempeh and sweet potatoes in in coconut curry sauce served over over rice. From Cooking Light . Curry can be simplified using a curry paste or even curry powder. Ingredients:
1 1/2 tablespoons canola oil |
2 cups finely chopped onions |
1 teaspoon salt, divided |
2 teaspoons tamarind pulp |
2 tablespoons finely chopped peeled fresh ginger |
2 tablespoons finely chopped fresh garlic |
1 1/2 teaspoons ground coriander |
1/2 teaspoon ground turmeric |
1/2 teaspoon crushed red pepper flakes |
1/4 teaspoon cinnamon |
3 cups chopped peeled sweet potatoes (about 1 pound) |
1 cup water |
1 (13 1/2 ounce) can coconut milk |
8 ounces organic tempeh, cut into 3/4-inch cubes |
1 tablespoon fresh lime juice |
2 teaspoons soy sauce |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat.
2. Add onion and 1/2 teaspoon salt.
3. Cook 2 minutes or until onion is tender, stirring occasionally.
4. Stir in tamarind or citrus fruit; cook 2 minutes, stirring to break up tamarind.
5. Add ginger and next 5 ingredients (through cinnamon); cook 2 minutes, stirring frequently.
6. Add remaining 1/2 teaspoon salt, potato, water, milk, and tempeh; bring to a boil.
7. Cover, reduce heat, and simmer 15-20 minutes or until potatoes are tender. Uncover; stir in lime juice and soy sauce. Simmer 3 minutes or until slightly thickened.
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