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Nutritional Info
  • 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

View full nutritional breakdown of Thai-Inspired Sweet Potato, Tempeh, & Kale Stew calories by ingredient
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Thai-Inspired Sweet Potato, Tempeh, & Kale Stew

Submitted by: CARLASKIS

Introduction

This satisfying & delicious thai stew is packed with nutrients. Serve it over brown rice, with a salad & piece of whole grain bread. This satisfying & delicious thai stew is packed with nutrients. Serve it over brown rice, with a salad & piece of whole grain bread.
Number of Servings: 4

Ingredients

    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

Directions

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: 4

Recipe submitted by SparkPeople user CARLASKIS.






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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    Excellent. This is a versatile dish. Collard greens and a few other greens like chard were used, as well as the sweet potato with peel. Coconut water was used and the remaining ounces were a nice drink. This became a very filling meal; hours later and I am still satisfied. It should freeze well - 3/9/09

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  • This stew has many of the qualities that I like in Thai food. - 6/8/13

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  • So delicious! Will be making this again and again and again! Num Num Num! - 5/23/13

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  • This is delicious. I made it for dinner last night and am excited to enjoy the leftovers for lunch. I made the recipe as directed, but I can see how it would easily adapt to what you have on hand. - 2/12/13

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  • My husband and I both really enjoyed this dish. My husband is not usually a huge fan of tempeh but he liked the tempeh in this dish. The lime zest and tomatoes kept the dish bright. I substituted spinach and fish sauce. I added the spinach very close to the end and covered it to aid in wilting. - 5/26/12

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  • This was fabulous. In fact, I joined this site just so I could leave a review. I like my food strongly flavored so I doubled the garlic, ginger, curry paste, etc. But doubled or not, the combination of flavors is great. The coconut milk softens the tang of the tomatos. I can't stop eating it! - 4/15/12

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  • This is amazing! Just made it for lunch and doubled it to freeze for the week. I added an additional cup of water because I wanted mine to be more soup-ey but the recipe is really great for a stew as well. delicious flavors. thanks! - 8/13/11

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  • This was a nice vegetarian variation on what I've normally made with chicken. If you have Thai fish sauce, use it instead of soy sauce for a more intense and authentic flavor. - 7/31/11

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  • This was good, I added a little cinnamon and jamacian allspice. We really enjoyed it and will make it again!! Thanks for sharing. - 9/21/10

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  • Just SCRUMPTIOUS! We devoured it. This is definitely one I will be making alot. Super filling and with fabulous flavor. - 1/9/10

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  • Used red curry paste and jasmati rice. +++ edit +++ This was divine! Will see how the remainder freezes for later use. Oh, and forgot to add, for those who might not be familiar with tempeh, poaching is simply steaming it for 20 minutes. - 6/6/09

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  • Made this last night for dinner and it was delicious! Easy to make. Thanks for sharing this. - 1/26/09

    Reply from CARLASKIS (2/2/09)
    Thanks, glad you enjoyed it!


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