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Tempeh Coconut Curry

Tempeh Coconut Curry

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

Cooking Light JUNE 2006

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

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.

Nutritional Information

Amount per serving
  • Calories: 381
  • Calories from fat: 27%
  • Fat: 11.5g
  • Saturated fat: 5.5g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 2.2g
  • Protein: 16.9g
  • Carbohydrate: 53.7g
  • Fiber: 6.3g
  • Cholesterol: 0.0mg
  • Iron: 2.9mg
  • Sodium: 870mg
  • Calcium: 112mg
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Tempeh Coconut Curry Recipe

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