Tempeh Sweet Potato Coconut Curry
Total Time: 1 hr 5 mins
Preparation Time: 45 mins
Cook Time: 20 mins
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
Recipe
- 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.
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