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.
Prep Time: 10 minutes
Cook Time: 30-35 minutes
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
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.