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Tempeh Coconut Curry

Tempeh is made by a natural culturing and controlled fermentation process that binds soy beans into a cake form. Enjoy this traditional soy product in this fragrant coconut curry.

Tempeh Coconut Curry






  • 1 Tablespoon avocado oil
  • 2 Cups finely chopped onion
  • 1 Teaspoon salt, divided
  • 2 Teaspoon tamarind pulp
  • 1 Tablespoon finely chopped peeled fresh ginger
  • 1 Tablespoon finely chopped fresh garlic
  • 1 1/2 Teaspoon ground coriander
  • 1/2 Teaspoon ground turmeric
  • 1/2 Teaspoon crushed red pepper
  • 1/2 Teaspoon ground cinnamon
  • 3 Cups chopped peeled sweet potato
  • 1 Cup Water
  • 1 (13.5oz) can light coconut milk
  • 8 oz organic tempeh, cut into ¾" cubes
  • 1 Tablespoon fresh lime juice
  • 2 Teaspoon soy sauce (gf if necessary)
  • 1 1/2 Cups uncooked basmati rice
  • 1/3 Cup chopped fresh cilantro
  • 1/4 Teaspoon Salt

How to Make It

To prepare curry, heat oil in a large nonstick skillet over medium-high heat.

Add onion and ½ tsp salt. Cook 2 minutes or until onion is tender, stirring occasionally. Stir in tamarind; cook 2 minutes, stirring to break up tamarind.

Add ginger and next 5 ingredients (through cinnamon); cook 2 minutes, stirring frequently.

Add remaining ½ tsp salt, potato, water, milk, and tempeh; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potatoes are tender. Uncover; stir in juice and soy sauce. Simmer 3 minutes or until slightly thickened.

To prepare rice, cook rice according to package instructions, omitting salt and fat. When cooked stir in cilantro and ¼ tsp salt. Serve with curry.

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