Monday, January 23, 2012

tempeh coconut curry

I adapted this recipe from my Cooking Light cookbook.  A, was definitely a fan but I'm not sure I particularly enjoyed the tangy-ness (is that a word?) of the tamarind...or I think I added too much!  This is why you should always use your measuring cups and spoons! 

tempeh coconut curry
adapted from Cooking Light Way to Cook Vegetarian cookbook

1 tbsp vegetable oil
1 medium onion, finely chopped 
1 tsp salt
2 tsp tamarind pulp
1 tbsp finely chopped peeled fresh ginger
1 tbsp finely chopped fresh garlic
1.5 tsp cumin powder 
0.5 tsp turmeric
1 tsp red chili powder 
1 (3-inch) cinnamon stick
1 sweet potato, chopped and peeled  
1/2 head of broccoli, chopped with stems
1 cup water
1 can coconut milk
8 ounces tempeh, cut into 3/4-inch cubes
1 tablespoon fresh lemon or lime juice 2 teaspoons Bragg's liquid aminos (or low sodium soy sauce)

To prepare curry, heat oil in a large heavy bottom pot over medium-high heat. Add onion and salt. Cook 2 minutes or until onion is tender, stirring occasionally. Stir in tamarind; cook 2 minutes until tamarind is evenly distributed.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, Bragg's and broccoli. Simmer 3 minutes or until slightly thickened. Discard cinnamon stick. I served the curry with fluffed brown rice and sriracha.

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