Tempeh Sweet Potato Coconut Curry

"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."
 
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Ready In:
1hr 5mins
Ingredients:
16
Yields:
2 cups curry
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
  2. 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! ;)
     
  3. 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.
     
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