Tempeh Sweet Potato Coconut Curry Recipe

Name: Tempeh Sweet Potato Coconut Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons canola oil; 2 cups finely chopped onions; 1 teaspoon salt, divided; 2 teaspoons tamarind pulp; 2 tablespoons finely chopped peeled fresh ginger; 2 tablespoons finely chopped fresh garlic; 1 1/2 teaspoons ground coriander; 1/2 teaspoon ground turmeric; 1/2 teaspoon crushed red pepper flakes; 1/4 teaspoon cinnamon; 3 cups chopped peeled sweet potatoes (about 1 pound); 1 cup water; 1 (13 1/2 ounce) can coconut milk; 8 ounces organic tempeh, cut into 3/4-inch cubes; 1 tablespoon fresh lime juice; 2 teaspoons soy sauce

Servings: persons

1 1/2 tablespoons canola oil
2 cups finely chopped onions
1 teaspoon salt, divided
2 teaspoons tamarind pulp
2 tablespoons finely chopped peeled fresh ginger
2 tablespoons finely chopped fresh garlic
1 1/2 teaspoons ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon cinnamon
3 cups chopped peeled sweet potatoes (about 1 pound)
1 cup water
1 (13 1/2 ounce) can coconut milk
8 ounces organic tempeh, cut into 3/4-inch cubes
1 tablespoon fresh lime juice
2 teaspoons soy sauce

1
Heat oil in a large nonstick skillet over medium-high heat.
2
Add onion and 1/2 teaspoon salt.
3
Cook 2 minutes or until onion is tender, stirring occasionally.
4
Stir in tamarind or citrus fruit; cook 2 minutes, stirring to break up tamarind.
5
Add ginger and next 5 ingredients (through cinnamon); cook 2 minutes, stirring frequently.
6
Add remaining 1/2 teaspoon salt, potato, water, milk, and tempeh; bring to a boil.
7
Cover, reduce heat, and simmer 15-20 minutes or until potatoes are tender. Uncover; stir in lime juice and soy sauce. Simmer 3 minutes or until slightly thickened.

290

kcal

Calories

Fat

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.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 1/2 tablespoons canola oil, 2 cups finely chopped onions, 1 teaspoon salt, divided, 2 teaspoons tamarind pulp, and more.

Yes, Tempeh Sweet Potato 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 Sweet Potato Coconut Curry

How did you like this recipe?

Frequently Asked Questions