Tempeh Sweet Potato Coconut Curry

Total Time
1hr 5mins
Prep 45 mins
Cook 20 mins

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 Nutrition

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.
Most Helpful

Fantastic recipe! This is a really great way to use Tempeh and the sweet potatoes are a nice addition. I like mine a little creamier than this so I add a bit more coconut milk. The tamarind is nice, but I will often use an orange or tangerine if its not handy.

BostonChefSox February 06, 2010

This recipe was simply delicious. A mix of sweet, sour and spicy flavours. An exotic look and taste, softened by the smooth coconut sauce. The tempeh is a perfect match to the sweet potato. We loved it and we will repeat this culinary experience in the future as many times as possible! ;)

Diana D. June 07, 2015

Sorry but this was not to our taste. Made it just as stated and found it to be very bland. None of the spices came through. I had so much hoped that it would be a curry to our liking since we like all the ingredients, but alas. I am glad I tried it though. Thanks for posting.

Chef Dudo March 22, 2010