Tempeh Sweet Potato Coconut Curry

READY IN: 1hr 5mins
Recipe by FoodandBrewDood

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.

Top Review by BostonChefSox

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.

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.

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