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.
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.