Tempeh Sweet Potato Coconut Curry
- Ready In:
- 1hr 5mins
- Ingredients:
- 16
- Yields:
-
2 cups curry
- Serves:
- 4
ingredients
- 22.18 ml canola oil
- 473.18 ml finely chopped onions
- 4.92 ml salt, divided
- 9.85 ml tamarind pulp
- 29.58 ml finely chopped peeled fresh ginger
- 29.58 ml finely chopped fresh garlic
- 7.39 ml ground coriander
- 2.46 ml ground turmeric
- 2.46 ml crushed red pepper flakes
- 1.23 ml cinnamon
- 709.77 ml chopped peeled sweet potatoes (about 1 pound)
- 236.59 ml water
- 382.71 g can coconut milk
- 226.79 g organic tempeh, cut into 3/4-inch cubes
- 14.79 ml fresh lime juice
- 9.85 ml soy sauce
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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