Saigon-Style Sweet Potato and Tempeh Curry Recipe

Name: Saigon-Style Sweet Potato and Tempeh Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 stalks lemongrass; 1 Tbs. toasted sesame oil; 1 lb. sweet potatoes, cut into bite-size chunks; 1 8-oz. pkg. tempeh, cut into bite-size cubes; 3 cups low-sodium vegetable broth; 1/2 cup reduced-fat coconut milk; 2 large shallots, finely chopped ( 1/2 cup); 4 cloves garlic, minced (4 tsp.); 1 birds eye or Thai chile, halved, seeded, and thinly sliced, or 1 tsp. minced jalapeno chile; 2 Tbs. hoisin sauce; 1 Tbs. low-sodium soy sauce; 2 cups small cauliflower florets; 4 oz. string beans, cut into 1-inch pieces (1 cup); 1 cup Thai or sweet basil leaves, torn

Servings: persons

2 stalks lemongrass
1 Tbs. toasted sesame oil
1 lb. sweet potatoes, cut into bite-size chunks
1 8-oz. pkg. tempeh, cut into bite-size cubes
3 cups low-sodium vegetable broth
1/2 cup reduced-fat coconut milk
2 large shallots, finely chopped ( 1/2 cup)
4 cloves garlic, minced (4 tsp.)
1 birds eye or Thai chile, halved, seeded, and thinly sliced, or 1 tsp. minced jalapeno chile
2 Tbs. hoisin sauce
1 Tbs. low-sodium soy sauce
2 cups small cauliflower florets
4 oz. string beans, cut into 1-inch pieces (1 cup)
1 cup Thai or sweet basil leaves, torn

1
Trim and discard top and bottom ends of each lemongrass stalk so you have 2- or 3-inch pieces of lemongrass, then peel and discard tough outer husks.
2
Mince remaining tender inner cores of lemongrass.
3
(You should have 1/4 cup.)
4
Heat oil in large nonstick skillet over medium-high heat.
5
Add sweet potatoes and tempeh.
6
Cook 10 minutes, or until tempeh and sweet potatoes are browned on all sides, stirring occasionally.
7
Stir in broth and coconut milk, followed by shallots, garlic, chile, hoisin sauce, and soy sauce.
8
Add cauliflower, string beans, and reserved lemongrass, and bring to a boil.
9
Reduce heat to medium-low, and simmer 20 minutes.
10
Serve sprinkled with basil.

459

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 stalks lemongrass, 1 Tbs. toasted sesame oil, 1 lb. sweet potatoes, cut into bite-size chunks, 1 8-oz. pkg. tempeh, cut into bite-size cubes, and more.

Yes, Saigon-Style Sweet Potato and Tempeh Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Saigon-Style Sweet Potato and Tempeh Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions