Asian

Thai-Inspired Sweet Potato, Tempeh, and Kale Stew is for Dinner.

Thai-Inspired Sweet Potato, Tempeh, and Kale Stew takes 20 minutes to prepare.

Thai-Inspired Sweet Potato, Tempeh, and Kale Stew takes 35 minutes to cook.

Thai-Inspired Sweet Potato, Tempeh, and Kale Stew makes 4 servings.

The ingredients for Thai-Inspired Sweet Potato, Tempeh, and Kale Stew are:

2 T olive oil
8-oz package tempeh (poached), cubed
Low-sodium soy sauce
1/2 c onion, chopped
5 cloves garlic, minced
1 1/2 t peeled ginger root, minced
1 t green curry paste
1 large sweet potato, peeled & diced
1 c water
1 14.5-oz can diced tomatoes
1 T low-sodium soy sauce
1 c light coconut milk (may need to add a little more)
2 c coarsely chopped kale
Salt & pepper to taste
2 T chopped fresh cilantro
1 t lime zest

Here is how you make Thai-Inspired Sweet Potato, Tempeh, and Kale Stew:

In a large pan over medium-high heat, brown tempeh in 1 T olive oil. Sprinkle with light soy sauce to season & remove from pan.Reduce heat to medium & add remaining 1 T of oil. Saute onions, garlic, ginger for several minutes. Add green curry paste & stir well until smooth. Add Water, tomatoes, sweet potato, and soy sauce. Cover & cook for about 20 minutes.Reduce heat to low & add coconut milk, kale, salt, pepper, & tempeh. Simmer uncovered for about 10 minutes, until thickened & kale is wilted.Add cilatro & lime zest just before serving. Serve over cooked brown rice.Number of Servings: 4Recipe submitted by SparkPeople user CARLASKIS.

The nutritional information for Thai-Inspired Sweet Potato, Tempeh, and Kale Stew is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 287.2

• Total Fat: 16.8 g
• Cholesterol: 0.0 mg
• Sodium: 979.2 mg
• Total Carbs: 24.5 g
• Dietary Fiber: 3.4 g
• Protein: 14.5 g

Thai-Inspired Sweet Potato, Tempeh, and Kale Stew is Asian cuisine.

The dietary needs meet for Thai-Inspired Sweet Potato, Tempeh, and Kale Stew is Vegan