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1
Microwave the sweet potatoes until done but still nice and firm, allowing 2 to 3 minutes per potato.
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2
Plunge into a bowl of ice water.
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3
When cool enough to handle, peel, cut in half lengthwise, and cut into thick slices.
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4
Heat 1 tablespoon of the oil and the soy sauce in a stir-fry pan.
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5
Add the tempeh and stir quickly to coat.
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6
Saute over medium heat until golden and beginning to turn crisp, 5 to 7 minutes, stirring frequently.
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7
Transfer to a plate.
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8
Meanwhile, cut the leafy part of the kale away from the stems and coarsely chop into bite-size pieces.
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9
Rinse well.
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10
Heat the remaining tablespoon of oil in the stir-fry pan.
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11
Add the garlic and saute over low heat until golden.
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12
Add the kale along with about 1/2 cup water, the tomatoes, curry powder, and optional curry paste.
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13
Stir in the sweet potato and tempeh.
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14
Cover and cook over medium heat for 8 to 10 minutes, until the kale is tender but still bright green.
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15
Stir in the scallions and cashews and cook, uncovered, for 2 to 3 minutes longer.
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16
Season with salt and pepper and serve at once.
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17
The perfect companion for this dish is a crunchy slaw, so choose either Fruitful Red Slaw (page 177) or Creole Coleslaw (page 178).
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18
Or, you can simply combine precut coleslaw with slivered red peppers and a creamy vegan dressing.
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19
Accompany the meal with fresh pita or other fresh flatbread.
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20
Calories: 304
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21
Total Fat: 14g
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22
Protein: 16g
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23
Carbohydrates: 31g
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24
Fiber: 3.5g
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25
Sodium: 180mg
