Tempeh Coconut Milk and Sweet Potato Curry
Tempeh Coconut and Sweet Potato Curry
Created by:
Deborrah
Recipe Type: Entree
Cuisine: Vegan
Number Servings: 4
Prep Time:
Cook Time:
Total Time:
This is a traditional southeast Asian preparation for tempeh -- highly flavored with coconut milk, curry spices, and seasoned with tangy tamarind.
What You Need
- 1 tablespoon canola oil
- 2 cups finely chopped onion
- 1 teaspoon salt, divided
- 2 teaspoons tamarind pulp
- 1 tablespoon finely chopped peeled fresh ginger
- 1 tablespoon finely chopped fresh garlic
- 1½ teaspoons ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon crushed red pepper
- 1 (3-inch) cinnamon stick
- 3 cups chopped peeled sweet potato (about 1 pound)
- 1 cup water
- 1 (13.5-ounce) can light coconut milk
- 8 ounces organic tempeh, cut into ¾-inch cubes
- 1 tablespoon fresh lime juice
- 2 teaspoons low-sodium soy sauce
- 1½ cups uncooked Basmati rice
- ⅓ cup chopped fresh cilantro
- ¼ teaspoon sea salt
How to Do It
- 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
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Category: Entrees
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