Tempeh Coconut Curry

recipe
This is a traditional southeast Asian preparation for tempeh--highly flavored with coconut milk, curry spices, and seasoned with tangy tamarind.

Yield:

4 servings (serving size: 1 cup curry and about 1 cup rice)

Recipe from

Cooking Light

Nutritional Information

Calories 381
Caloriesfromfat 27 %
Fat 11.5 g
Satfat 5.5 g
Monofat 3.2 g
Polyfat 2.2 g
Protein 16.9 g
Carbohydrate 53.7 g
Fiber 6.3 g
Cholesterol 0.0 mg
Iron 2.9 mg
Sodium 870 mg
Calcium 112 mg

Ingredients

Curry:
1 tablespoon canola oil
2 cups finely chopped onion
1 teaspoon salt, divided
2 teaspoons tamarind pulp
1 tablespoon finely chopped peeled fresh ginger
1 tablespoon finely chopped fresh garlic
1 1/2 teaspoons ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon crushed red pepper
1 (3-inch) cinnamon stick
3 cups chopped peeled sweet potato (about 1 pound)
1 cup water
1 (13.5-ounce) can light coconut milk
8 ounces organic tempeh, cut into 3/4-inch cubes
1 tablespoon fresh lime juice
2 teaspoons low-sodium soy sauce
Rice:
1 1/2 cups uncooked basmati rice
1/3 cup chopped fresh cilantro
1/4 teaspoon salt

Preparation

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. Discard cinnamon stick.

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

Peter Berley,

Cooking Light

June 2006
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