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
SERVES: 4
YIELD: 2 cups curry
UNITS: US
INGREDIENTS
Nutrition- 1 1⁄2tablespoons canola oil
- 2cups finely chopped onions
- 1
- 2teaspoons tamarind pulp
- 2tablespoons finely chopped peeled fresh ginger
- 2tablespoons finely chopped fresh garlic
- 1 1⁄2teaspoons ground coriander
- 1⁄2teaspoon ground turmeric
- 1⁄2teaspoon crushed red pepper flakes
- 1⁄4teaspoon cinnamon
- 3
- 1cup water
- 1(13 1/2 ounce) can coconut milk
- 8
- 1tablespoon fresh lime juice
- 2teaspoons soy sauce
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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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