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Nutritional Info
  • 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

View full nutritional breakdown of Tempeh Coconut Curry calories by ingredient
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Tempeh Coconut Curry

Submitted by: LERIN26

Introduction

Adapted from Cooking Light Magazine Adapted from Cooking Light Magazine
Number of Servings: 5

Ingredients

    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

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Directions

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: 5

Recipe submitted by SparkPeople user LERIN26.






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