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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is a traditional southeast Asian preparation for tempeh-highly flavored with coconut milk, curry spices, and seasoned with tangy tamarind. Ingredients:
1 tablespoon canola oil |
2 cups finely chopped onion |
1 teaspoon salt, divided |
2 teaspoons tamarind pulp |
1 tablespoon finely chopped peeled fresh ginger |
1 tablespoon finely chopped fresh garlic |
1 1/2 teaspoons ground coriander |
1/2 teaspoon ground turmeric |
1/2 teaspoon crushed red pepper |
1 (3-inch) cinnamon stick |
3 cups chopped peeled sweet potato (about 1 pound) |
1 cup water |
1 (13.5-ounce) can light coconut milk |
8 ounces organic tempeh, cut into 3/4-inch cubes |
1 tablespoon fresh lime juice |
2 teaspoons low-sodium soy sauce |
1 1/2 cups uncooked basmati rice |
1/3 cup chopped fresh cilantro |
1/4 teaspoon salt |
Directions:
1. 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.
2. To prepare rice, cook rice according to package instructions, omitting salt and fat. Stir in cilantro and 1/4 teaspoon salt. Serve with curry.
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