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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.
- 1 1⁄2 tablespoons canola oil
- 2 cups finely chopped onions
- 1 teaspoon salt, divided
- 2 teaspoons tamarind pulp
- 2 tablespoons finely chopped peeled fresh ginger
- 2 tablespoons finely chopped fresh garlic
- 1 1⁄2 teaspoons ground coriander
- 1⁄2 teaspoon ground turmeric
- 1⁄2 teaspoon crushed red pepper flakes
- 1⁄4 teaspoon cinnamon
- 3 cups chopped peeled sweet potatoes (about 1 pound)
- 1 cup water
- 1 (13 1/2 ounce) can coconut milk
- 8 ounces organic tempeh, cut into 3/4-inch cubes
- 1 tablespoon fresh lime juice
- 2 teaspoons soy sauce
- Heat oil in a large nonstick skillet over medium-high heat.
- Add onion and 1/2 teaspoon salt.
- Cook 2 minutes or until onion is tender, stirring occasionally.
- Stir in tamarind or citrus fruit; cook 2 minutes, stirring to break up tamarind.
- Add ginger and next 5 ingredients (through cinnamon); cook 2 minutes, stirring frequently.
- Add remaining 1/2 teaspoon salt, potato, water, milk, and tempeh; bring to a boil.
- 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.
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.
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.