Tempeh Curry with Sweet Potatoes and Green Beans :-)

                          Tempeh absorbs the rich spices and coconut milk in this simple curry. Cook the rice and steam the tempeh while prepping your other ingredients and it will come together quickly.

                                                               

Ingredients: 

• 1 cup long-grain brown rice
• 2 cups water
• 1 (8-ounce) package tempeh
• 1 1/2 cup low-sodium vegetable broth
• 1 medium yellow onion, chopped
• 2 cloves garlic, finely chopped
• 1 tablespoon freshly grated ginger
• 1 tablespoon ground curry powder
• 2 teaspoons ground cumin
• 1 (13.5-ounce) can light coconut milk
• 1 large sweet potato, peeled and cut into 1/2-inch chunks
• 1/2 pound green beans, trimmed and cut into 1-inch pieces
• 1/4 cup chopped cilantro, divided
• 1/4 teaspoon sea salt  
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  Method: 

  Bring rice and water to a boil in a medium saucepan. Reduce heat to low, cover pot and simmer until liquid is completely absorbed and rice is just tender, about 40 minutes. Meanwhile, arrange steamer basket in a pot. Add enough water just to reach bottom of basket. Bring to a boil. Cut tempeh in half and place in the steamer basket. Reduce heat to medium low, cover and steam about 15 minutes or until tender. Remove tempeh and set aside until cool enough to handle. Cut tempeh into 1/2-inch cubes.
  
  Bring 1/2 cup broth to a simmer in a large deep skillet over medium-high heat. Add onion, garlic and ginger and cook 5 minutes or until onion is translucent and tender, stirring occasionally. Stir in curry and cumin and cook for 1 minute. Add coconut milk, potatoes, tempeh and remaining 1 cup broth. Bring to a boil. Reduce heat to medium low, cover and cook 10 minutes. Stir in green beans and return to a simmer, uncovered. Cook about 5 minutes longer or until potatoes and green beans are tender. Stir in 3 tablespoons cilantro and salt. To serve, spoon curry over rice and garnish with remaining 1 tablespoon cilantro.
  
  
  

  Nutritional Info: 

  Per Serving:510 calories (110 from fat), 12g total fat, 5g saturated fat, 0mg cholesterol, 90mg sodium, 80g carbohydrate (13g dietary fiber, 8g sugar), 24g protein

  Special Diets: 

  • Dairy Free
  • Vegan
  • Vegetarian
  • High Fiber
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  •  I love tempeh and curry and thought it would be a wonderful mix. I used regular soy tempeh and VERY lightly browned it first. I chopped the sweet potato very small to help it cook easier. Also added some shredded carrots per a recommendation above, and added probably a whole tsp of salt to help the flavor, and a little bit of olive oil. The ginger is wonderful! If I had peas I would have added those also. I actually did not need to reduce the broth amount given the creaminess of full-flavored coconut milk and the amount of veggies/tempeh I had. I added it at the very end, so use at your discretion.
    
    I think it would be a great family recipe but I cooked it for just myself and it is a lot of food so yummy nam nam nam :-)
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