Tempeh Coconut Curry

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

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

Ingredients

• 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 1/2  teaspoons  ground coriander
• 1/2  teaspoon  ground turmeric
• 1/2  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 1/2  cups  uncooked basmati rice
• 1/3  cup  chopped fresh cilantro
• 1/4  teaspoon  salt

Preparation

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.

Nutritional Information

Calories:

381 (27% from fat)

Fat:

11.5g (sat 5.5g,mono 3.2g,poly 2.2g)

Protein:

16.9g

Carbohydrate:

53.7g

Fiber:

6.3g

Cholesterol:

0.0mg

Iron:

2.9mg

Sodium:

870mg

Calcium:

112mg