TEMPEH MILK RECIPES

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TEMPEH COCONUT CURRY RECIPE | MYRECIPES



Tempeh Coconut Curry Recipe | MyRecipes image

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

Provided by Peter Berley

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

Number Of Ingredients 21

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?½ teaspoons ground coriander
½ teaspoon ground turmeric
½ 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?½ cups uncooked basmati rice
? cup chopped fresh cilantro
¼ teaspoon salt

Steps:

  • 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.

Nutrition Facts : Calories 381 calories, CarbohydrateContent 53.7 g, FatContent 11.5 g, FiberContent 6.3 g, ProteinContent 16.9 g, SaturatedFatContent 5.5 g, SodiumContent 870 mg

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From thenewbaguette.com
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