Rating: 4.5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Peter Berley
Recipe by Cooking Light June 2006

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

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Directions

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  • 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.

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

Nutrition Facts

381 calories; calories from fat 27%; fat 11.5g; saturated fat 5.5g; mono fat 3.2g; poly fat 2.2g; protein 16.9g; carbohydrates 53.7g; fiber 6.3g; iron 2.9mg; sodium 870mg; calcium 112mg.
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