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

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

How to Make It

Step 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.

Step 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.

Ratings & Reviews

phil71's Review

June 01, 2012
It was good. To be great, it needs something more. Maybe broccoli.

Foster02's Review

April 04, 2012

EllenDeller's Review

September 27, 2011
An all-time favorite recipe once you ramp up the flavor a bit. I use 2 TB of tamarind concentrate, double the corriander, turemic, and red pepper, use broth instead of water, and some sweet red or yellow bell pepper along with the onion. To make this an after-work dish, I cube and steam the sweet potatoes & chop the onion the night before. Serving size is ample and the flavor is just delectable. Served some stir-fried baby bok choi on the side of the plate; other times I've added some spinach or snow peas directly to the curry in the last minute or two of cooking.

8stringfan's Review

May 15, 2011
This tastes terrific! Many times I find CL's Thai and Indian style dishes to be watered down and actually somewhat bland, which is bordering on criminal considering that they are two of the world's most flavorful cuisines. No such crime here though. This was full of spicy flavorfulness, and by adding a HEAPING 1/2 tsp of crushed red pepper, it also has some nice heat as well. The serving size is totally filling and it reheats like a champ. I do have one complaint though - the cooking time for the sweet potatoes is waaaay too short. Plan for about thirty minutes on a low simmer for the potato to cook through. I recommend letting it simmer for 15 minutes and then adding the tempeh. Check the potatoes at 25 minutes for tenderness to be safe, but like I said, plan for 30. Oh, and I recommend buying tamarind concentrate and using 3 tsps instead of the 2 tsps called for in the recipe. Tamarind pulp is a sticky, seedy mess and making tamarind paste with it is a pain in the butt.