Vegetarian

Tempeh Coconut Curry takes 30 minutes to prepare.

Tempeh Coconut Curry takes 30 minutes to cook.

Tempeh Coconut Curry makes 5 servings.

The ingredients for Tempeh Coconut Curry are:

2 red bell peppers
1T coconut oil
2C chopped onion
1t salt, divided
1T minced ginger
1T minced garlic
2t ground coriander
1.5t turmeric
1.5t crushed red pepper
1 3" cinnamon stick
3C peeled and chopped sweet potatoes
1C water
13.5oz light coconut milk
8oz tempeh
1T lime juice
2t soy sauce

Here is how you make Tempeh Coconut Curry:

Heat oil in large sauce pan over medium high heat.Add onion, red pepper, 1/2t salt and cook until onion is tender.Add ginger, garlic, coriander, turmeric, crushed red pepper, and cinnamon stick. Cook 2 minutes, stirring frequently.Add remaining 1/2t salt, potatoes, water, coconut milk, and tempeh; bring to a boil. Cover, reduce heat, and simmer for 15 minutes or until potatoes are tender. Uncover and stir in lime juice and soy sauce.Simmer 3 minutes or until slightly thickened. Discard cinnamon stick.Serve with brown basmati rice.Serves 4.Number of Servings: 5Recipe submitted by SparkPeople user LERIN26.

The nutritional information for Tempeh Coconut Curry is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 297.3

• Total Fat: 13.8 g
• Cholesterol: 0.0 mg
• Sodium: 551.2 mg
• Total Carbs: 37.0 g
• Dietary Fiber: 5.0 g
• Protein: 11.2 g

Tempeh Coconut Curry is Indian cuisine.

The dietary needs meet for Tempeh Coconut Curry is Vegan