Tempeh Coconut Curry

Tempeh Coconut Curry (Adapted from Cooking Light)

Rice ingredients

1 1/2 cups dry brown jasmine rice
1/3 cup chopped fresh cilantro

For the curry

1 tablespoon canola oil
2 cups finely chopped onion
1 teaspoon salt, divided
2 teaspoons tamarind pulp
1 tablespoon fresh minced ginger
3 garlic cloves, minced
1 1/2 teaspoons ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon crushed red pepper
1 small cinnamon stick
16 ounces cubed peeled sweet potatoes
1 cup water
1 can (14 ounces) light coconut milk
8 ounces organic tempeh, cut into 3/4" cubes
1 tablespoon fresh lime juice
2 teaspoons soy sauce

Cook rice according to the package directions. Using brown rice will take 40-50 minutes, so start the rice ahead of time. Mix in cilantro.

In a large skillet, heat oil over medium-high heat. Stir in onion and 1/2 teaspoon salt. Cook until onion is tender, about 2-4 minutes. Mix in tamarind, making sure to break it up and cook for 2 more minutes. Add ginger, garlic, coriander, turmeric, red pepper and cinnamon. Continue cooking for 2 minutes, making sure to stir frequently. Add remaining 1/2 teaspoon salt, sweet potatoes, water, milk, and tempeh. Bring to a boil, cover, reduce heat and let simmer for 15 minutes or until the potatoes are tender. Take off the cover, then stir in juice and soy sauce. Simmer until slightly thickened, 3 to 5 minutes. Remove and discard cinnamon stick.

Serve the curry with the cooked rice.

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