There is an interesting combination of ingredients and flavors in tonight's dish of Tempeh Coconut Curry. We were surprised by the tangy and sour flavor the new-to-us addition of tamarind paste gave to the dish. The spices used include fresh ginger, garlic, ground coriander with the rich gold color coming from turmeric. Crushed red pepper adds a bang of heat (reduce the amount if you don't like a lot of heat - this is spicy!!) while a whole cinnamon stick infuses a subtle sweetness. Water, coconut milk, cubed sweet potatoes and chunky bits of three-grain tempeh are then mixed in and left to simmer until the potatoes soften. The coconut milk thickens slightly and brings a cool creamy texture to the liquid left behind. Refreshed by lime juice and salty soy sauce at the end, I served the thick curry with a side of brown jasmine rice to help soak up the extra sauce. I will mention that I found the tempeh to be a little on the bitter side - this is only the second time we have ever used it, so next time I will try and either steam it a bit first or bake/grill it for a few minutes to reduce that. I'm very happy we gave this dish a try even though it would have been something we would not normally make! Hmm... our tastes here are certainly expanding and we like it!
Tempeh Coconut Curry