Tempeh Coconut Curry

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

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