TEMPEH SWEET POTATO COCONUT CURRY
Tempeh and sweet potatoes in in coconut curry sauce served over over rice. From "Cooking Light". Curry can be simplified using a curry paste or even curry powder.
Provided by FoodandBrewDood
Categories Curries
Time 1h5m
Yield 2 cups curry, 4 serving(s)
Number Of Ingredients 16
Steps:
- 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 or citrus fruit; 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 15-20 minutes or until potatoes are tender. Uncover; stir in lime juice and soy sauce. Simmer 3 minutes or until slightly thickened.
SWEET POTATO & COCONUT CURRY
Prep your veggies and let the slow cooker do the work with our filling sweet potato curry
Provided by Miriam Nice
Categories Dinner, Main course, Supper
Time 8h50m
Number Of Ingredients 15
Steps:
- Heat 1 tbsp olive oil in a large non-stick frying pan and add the onion. Fry gently for 10 mins until soft then add the garlic and grate the ginger straight into the pan. Stir in the paprika and the cayenne and cook for another minute then tip into the slow cooker.
- Return the pan to the heat and add another 1 tbsp oil along with the chilli, red pepper and shredded cabbage. Cook for 4-5 mins then tip into the slow cooker.
- Use the remaining oil to fry the sweet potatoes, you may have to do this in 2 or 3 batches depending on the size of your pan. Cook the sweet potatoes for around 5 mins or just until they start to pick up some colour at the edges then put them in the slow cooker too.
- Pour the passata and the coconut milk over the sweet potatoes, stir to mix everything together and cover the slow cooker with a lid and cook for 6-8hrs or until the sweet potatoes are tender.
- Stir the peanut butter through the curry, season well with salt and pepper and serve with couscous and chopped coriander scattered over the top.
Nutrition Facts : Calories 434 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 25 grams sugar, Fiber 10 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium
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