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Tempeh Curry

Servings 6 people
Calories 160kcal

Ingredients

  • 1 (14-ounce) can coconut milk, divided
  • 1 tablespoon green curry paste see note, right
  • 1 medium sweet potato, unpeeled, cubed
  • 1 (8-ounce) package tempeh, cubed
  • 2 wild-lime leaves kaffir
  • 1 tablespoon low-sodium fish sauce, or 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 cup fresh or frozen and thawed green peas
  • 1/2 cup fresh Thai sweet basil leaves and flowers, or regular fresh basil, sliced

Instructions

  • Do not shake coconut milk before opening can. Spoon 1/4 cup thick coconut cream from top of can into a medium saucepan; melt over medium-high heat. Add curry paste; cook for 2 minutes.
  • Add remaining coconut milk and bring to a boil. Add sweet potato, tempeh, lime leaves, fish sauce or salt, and sugar; reduce heat, cover, and simmer for 15-20 minutes, until sweet potatoes are tender. Stir in green peas and basil; cook for 1 minute more.

Notes

[ultimate-nutrition-label id="" align=""]
PER SERVING: 160 cal, 7g fat (1g mono, 2g poly, 4g sat), 0mg chol, 8g protein, 11g carb, 1g fiber, 220mg sodium
Image: Thinkstock

Nutrition

Calories: 160kcal | Carbohydrates: 11g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 220mg | Fiber: 1g