Tempeh Coconut Milk and Sweet Potato Curry

| 02/04/2014 | Reply
Tempeh Coconut and Sweet Potato Curry
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Recipe Type: Entree
Cuisine: Vegan
Number Servings: 4
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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
  1. 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.
  2. Stir in tamarind; cook 2 minutes, stirring to break up tamarind.
  3. Add ginger and next 5 ingredients (through cinnamon); cook 2 minutes, stirring frequently.
  4. Add remaining ½ teaspoon salt, potato, water, milk, and tempeh; bring to a boil.
  5. Cover, reduce heat, and simmer 15 minutes or until potatoes are tender.
  6. Uncover; stir in juice and soy sauce. Simmer 3 minutes or until slightly thickened. Discard cinnamon stick.
  7. To prepare rice, cook rice according to package instructions, without salt or added oil. Stir in cilantro and ¼ teaspoon salt. Serve alongside curry.
From Cooking Light, June 2006
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Category: Entrees

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