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Monday, June 1, 2015

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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