Thai-Inspired Sweet Potato, Tempeh, & Kale Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 T olive oil8-oz package tempeh (poached), cubedLow-sodium soy sauce1/2 c onion, chopped5 cloves garlic, minced1 1/2 t peeled ginger root, minced1 t green curry paste1 large sweet potato, peeled & diced1 c water1 14.5-oz can diced tomatoes1 T low-sodium soy sauce1 c light coconut milk (may need to add a little more)2 c coarsely chopped kaleSalt & pepper to taste2 T chopped fresh cilantro1 t lime zest
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.
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.
Nutritional Info 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
Member Reviews
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DUTRIFIT
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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LMDIENER
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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CD12242987
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