Tempeh and Sweet Potato Curry
A flavorful and comforting curry dish made with slightly expired tempeh and sweet potatoes.
15
Prep Time (min)
35
Cook Time (min)
50
Total Time (min)
4
Servings
Ingredients
- 200g slightly expired tempeh, cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 400ml coconut milk
- 200ml vegetable broth
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Fresh cilantro, for garnish
Difficulty:Medium
Tags:
curryvegangluten-free
Instructions
1
Heat the vegetable oil in a large pot over medium heat.
2
Add the onion and garlic, and sauté until softened.
3
Add the tempeh cubes and cook until lightly browned.
4
Stir in the curry powder, cumin, coriander, and turmeric. Cook for 1 minute to toast the spices.
5
Add the sweet potatoes, coconut milk, and vegetable broth. Season with salt and pepper to taste.
6
Bring the mixture to a boil, then reduce the heat and simmer for 25-30 minutes, or until the sweet potatoes are tender.
7
Serve the curry over rice or with naan bread, garnished with fresh cilantro.