Heat oil in a large nonstick skillet over medium-high heat. Add onion and ½ teaspoon salt. Cook 2 minutes or until onion is tender, stirring occasionally.
Stir in tamarind; cook 2 minutes, stirring to break up tamarind.
Add ginger and next 5 ingredients (through cinnamon); cook 2 minutes, stirring frequently.
Add remaining ½ teaspoon salt, potato, water, milk, and tempeh; bring to a boil.
Cover, reduce heat, and simmer 15 minutes or until potatoes are tender.
Uncover; stir in juice and soy sauce. Simmer 3 minutes or until slightly thickened. Discard cinnamon stick.
To prepare rice, cook rice according to package instructions, without salt or added oil. Stir in cilantro and ¼ teaspoon salt. Serve alongside curry.
Extras
From Cooking Light, June 2006
Recipe by Blacks Going Vegan! at http://blacksgoingvegan.com/tempeh-coconut-milk-and-sweet-potato-curry/