Tempeh Coconut Curry

Curry:

1 tablespoon canola oil
2 cups finely chopped onion
1 teaspoon salt, divided
2 teaspoons tamaind pulp
1 tablespoon finely chopped peeled fresh ginger
1 tablespoon finely chopped fresh garlic
1-½ teaspoons ground coriander
½ teaspoon ground tumeric
½ teaspoon crushed red pepper
1 (3inch) cinnamon stick
3 cups chopped peeled sweet potato (about 1 pound)
1 cup water
1 (13.5 ounces) can light coconut milk
8 ounces organic tempeh cut into ¾ inch cubes
1 tablespoon fresh lime juice
2 teaspoons low-sodium soy sauce

 

Rice:

1 ½ cups uncooked basmati rice
1/3 cup chopped fresh cilantro
¼ teaspoon salt

 

1. To prepare curry, heat oil in a large nonstick skillet over medium-high heat. Add onion and ½ 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 ½ 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 directions, omitting salt and fat. Stir in cilantro and ¼ teaspoon salt. Serve with curry.

 

Yield 4 servings (serving size 1-cup curry and about 1 cup rice).

 

Calories: 381 (27 % from fat); fat 11.5 g (sat 5.5g, mono 3.2 g, poly 2.2g) protein 16.9g, carb 53.7g, fiber 6.3g, chol 0mg Iron 2.9g sodium 870 mg calc 112 mg.

 

Thanks to Paula Kenepp.