Tempeh Coconut Curry

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


    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


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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