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Coconut Curry Tempeh with Sweet Potatoes

Our Indian inspired coconut curry tempeh will infuse its comforting aroma throughout your home as it stews over the stove. Fresh ginger naturally delivers a little spice, but go ahead and add a pinch of cayenne to kick it up a notch.

Makes 4 servings

what you’ll need:

2 tablespoons oil
1 large yellow onion, halved and thinly sliced
½ teaspoon sea salt
3 garlic cloves, minced
2 teaspoons fresh grated ginger (about ½” piece)
1 tablespoon curry powder
14.5 ounces diced tomatoes
14 ounces lite or conventional coconut milk
1 medium sweet potato, cut into ½” cubes
6 ounces spinach, chopped
1 package Tofurky® Coconut Curry Marinated Tempeh Strips, cut into ½” cubes

how to make:

1. In a large pot or Dutch oven, warm oil over medium-low heat. Sauté onions and salt until onions become soft and translucent, about 8-10 minutes.
2. Add garlic, ginger, and curry powder, and sauté an additional 5 minutes. Add tomatoes and coconut milk, scraping any brown bits from the bottom of the pan.
3. Increase heat to medium, and stir in tempeh, sweet potatoes, and spinach. Cover and simmer until the sweet potatoes are tender, about 25-30 minutes. Serve over brown rice or quinoa and garnish with chopped cilantro if desired.

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Mollie Dickson, MS, focuses on Nutrition Science and Health Writing as the CEO and Education Director of The Heart’s Kitchen. She develops healthy recipes and curriculum for K-12 coursework and maternal education classes at Oregon Health & Science University.

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