Tempeh Coconut Curry

Tempeh is made by a natural culturing and controlled fermentation process that binds soy beans into a cake form. Enjoy this traditional soy product in this fragrant coconut curry.
Dish Type: main dish Lifestyle: dairy free, gluten free, vegan, vegetarian


1 tbsp canola oil

2 cups finely chopped onion

1 tsp salt, divided

2 tsp tamarind pulp

1 tbsp finely chopped peeled fresh ginger

1 tbsp finely chopped fresh garlic

1 1/2 tsp ground coriander

1/2 tsp ground turmeric

1/2 tsp crushed red pepper

½ tsp ground cinnamon

3 cups chopped peeled sweet potato

1 cup water

1 (13.5-ounce) can light coconut milk

8 ounces organic tempeh, cut into 3/4-inch cubes

1 tbsp fresh lime juice

2 tsp soy sauce (gf if necessary)

1 1/2 cups uncooked basmati rice

1/3 cup chopped fresh cilantro

1/4 teaspoon salt


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.

To prepare rice, cook rice according to package instructions, omitting salt and fat. When cooked stir in cilantro and 1/4 teaspoon salt. Serve with curry.