Tempeh Sweet Potato Coconut Curry Recipes
TEMPEH SWEET POTATO COCONUT CURRY
Tempeh and sweet potatoes in in coconut curry sauce served over over rice. From "Cooking Light". Curry can be simplified using a curry paste or even curry powder.
Provided by FoodandBrewDood
Categories Curries
Time 1h5m
Yield 2 cups curry, 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a large nonstick skillet over medium-high heat.
- Add onion and 1/2 teaspoon salt.
- Cook 2 minutes or until onion is tender, stirring occasionally.
- Stir in tamarind or citrus fruit; 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 15-20 minutes or until potatoes are tender. Uncover; stir in lime juice and soy sauce. Simmer 3 minutes or until slightly thickened.
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- To prepare curry, heat oil in a large nonstick skillet over medium-high heat. Add 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.
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