Thursday, June 26, 2014

Coconut Tempeh Curry

Tempeh really holds up to the flavors in this dish, you can also use tofu if you prefer. 

Coconut Tempeh Curry
Adapted recipe from Rachel Ray magazine

1            pkg. Tempeh, cut into small chunks
6            teaspoons curry powder
1/4         teaspoon salt
1/4         teaspoon pepper
2            tablespoons olive oil
1            onion, chopped
3            cloves garlic, minced
1            sweet potato, cut into 1/2” pieces (about same size as potatoes)
1            can (14 oz) light coconut milk
2            teaspoons packed brown sugar
1            cup frozen peas

            brown rice for serving

In a bowl, toss the tempeh with 1 teaspoon curry powder, a drizzle of oil and the salt and pepper. 

In a large skillet, saut√© the tempeh until browned (approximately 10 minutes).  Remove from skillet and set aside.

In the same skillet, heat olive oil over medium heat.  Add the onion and cook until just soft, 2-3 minutes.  Add the garlic and cook 30 seconds.  Stir in the sweet potatoes and cook 3 minutes.  Add the remaining 5 teaspoons curry powder and cook, stirring 30 seconds.  Add the coconut milk and brown sugar, bring to a boil, then reduce the heat to medium.

Simmer until the sweet potatoes are tender, approximately 10 minutes.  Stir in the peas and cook 2 minutes.  Stir in the tempeh and cook until heated through.  Serve over brown rice.

1 comment:

  1. Looks great. So many great tempeh recipes coming along. Since we are the tempeh pioneers it's always fun to see others developing neat recipes. Our website shows our easy method for making tempeh.