Thai-Inspired Sweet Potato, Tempeh, & Kale Stew

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4.6 of 5 (13)
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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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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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