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.
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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
Servings2
Prep Time
10 min
Cook Time
35 min
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.
