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.
Prep:
10mins
Cook:
35mins
Ingredients
- 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.
