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Tempeh Coconut Curry
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Tempeh is made by a natural culturing and controlled fermentation process that binds soy beans into a cake form. Enjoy this traditional soy product in this fragrant coconut curry.



Servings: 2

Prep Time: 10 minutes

Cook Time: 30-35 minutes


Ingredients

1 tbsp avocado oil

2 cups finely chopped onion

1 tsp salt, divided

2 tsp tamarind pulp

1 tbsp finely chopped peeled fresh ginger

1 tbsp finely chopped fresh garlic

1½ tsp ground coriander

½ tsp ground turmeric

½ tsp crushed red pepper

½ tsp ground cinnamon

3 cups chopped peeled sweet potato

1 cup water

1 (13.5oz) can light coconut milk

8oz organic tempeh, cut into ¾" cubes

1 tbsp fresh lime juice

2 tsp soy sauce (gf if necessary)

1½ cups uncooked basmati rice

1/3 cup chopped fresh cilantro

¼ tsp salt


Instructions:

To prepare curry, heat oil in a large nonstick skillet over medium-high heat.

Add onion and ½ tsp 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 ½ tsp 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.

To prepare rice, cook rice according to package instructions, omitting salt and fat. When cooked stir in cilantro and ¼ tsp salt. Serve with curry.

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