Coconut Curry Tempeh with Sweet Potatoes
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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