Coconut Curry Tempeh with Kabocha
- 1 tablespoon canola oil optional
- 2 cups finely chopped onion
- 1 teaspoon salt divided
- 2 teaspoons tamarind pulp
- 1 tablespoon finely chopped peeled fresh ginger
- 1 tablespoon finely chopped fresh garlic
- 1 1/2 teaspoons ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon crushed red pepper
- 1 cinnamon stick 3-inch
- 3 cups chopped peeled sweet potato about 1 pound
- 1 cup water
- 13.5 ounce can light coconut milk
- 8 ounces organic tempeh cut into 3/4-inch cubes
- 1 tablespoon fresh lime juice
- 2 teaspoons coconut aminos
- medium kabocha squash chopped skin on into 1 inch wedges
- 1/2 head of cauliflower cut into florets
- 1 1/2 cups uncooked basmati rice
- 1/3 cup chopped fresh cilantro
- 1/4 teaspoon salt
- To prepare curry, heat oil in a large nonstick skillet over medium-high heat.
- Add onion and 1/2 teaspoon salt.
- Cook 2 minutes or until onion is tender, stirring occasionally.
- Stir in tamarind; cook 2 minutes, stirring to break up tamarind.
- Add ginger and next 5 ingredients (through cinnamon); cook 2 minutes, stirring frequently.
- Add remaining 1/2 teaspoon salt, potato, water, milk, and tempeh; bring to a boil.
- Cover, reduce heat, and simmer 15 minutes or until potatoes are tender. Uncover; stir in juice and soy sauce. Simmer 3 minutes or until slightly thickened. Discard cinnamon stick.
- To prepare rice, cook rice according to package instructions, omitting salt and fat. Stir in cilantro and 1/4 teaspoon salt. Serve with curry.
- Drizzle the kabocha squash and cauliflower with olive oil or coconut oil. Roast* the kabocha slices and cauliflower florets in oven at 400 degree Fahrenheit for 40 minutes.
*You can also GRILL the veggies until you can pierce the squash with a fork. Soy Free Option – Use 3/4 cup chickpeas per serving instead of tempeh.
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