Tempeh Coconut Curry Recipe

Name: Tempeh Coconut Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Curry:; 1 tablespoon canola oil; 2 cups finely chopped onion; 1 teaspoon salt, divided; 2 teaspoons tamarind pulp; 1 tablespoon finely chopped peeled fresh ginger; 1 tablespoon finely chopped fresh garlic; 1 1/2 teaspoons ground coriander; 1/2 teaspoon ground turmeric; 1/2 teaspoon crushed red pepper; 1 (3-inch) cinnamon stick; 3 cups chopped peeled sweet potato (about 1 pound) $; 1 cup water; 1 (13.5-ounce) can light coconut milk; 8 ounces organic tempeh, cut into 3/4-inch cubes; 1 tablespoon fresh lime juice; 2 teaspoons low-sodium soy sauce; Rice:; 1 1/2 cups uncooked basmati rice; 1/3 cup chopped fresh cilantro; 1/4 teaspoon salt

Servings: persons

Curry:
1 tablespoon canola oil
2 cups finely chopped onion
1 teaspoon salt, divided
2 teaspoons tamarind pulp
1 tablespoon finely chopped peeled fresh ginger
1 tablespoon finely chopped fresh garlic
1 1/2 teaspoons ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon crushed red pepper
1 (3-inch) cinnamon stick
3 cups chopped peeled sweet potato (about 1 pound) $
1 cup water
1 (13.5-ounce) can light coconut milk
8 ounces organic tempeh, cut into 3/4-inch cubes
1 tablespoon fresh lime juice
2 teaspoons low-sodium soy sauce
Rice:
1 1/2 cups uncooked basmati rice
1/3 cup chopped fresh cilantro
1/4 teaspoon salt

1
onion and 1/2 teaspoon 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 1/2 teaspoon 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. Discard cinnamon stick.
2
To prepare rice, cook rice according to package instructions, omitting salt and fat. Stir in cilantro and 1/4 teaspoon salt. Serve with curry.

580

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 21 ingredients. The key ingredients include: Curry:, 1 tablespoon canola oil, 2 cups finely chopped onion, 1 teaspoon salt, divided, and more.

Yes, Tempeh Coconut 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.

Tempeh Coconut Curry

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