Tempeh Curry
  • 1 (14-ounce)can coconut milk, divided
  • 1tablespoon green curry pastesee note, right
  • 1medium sweet potato, unpeeled, cubed
  • 1 (8-ounce)package tempeh, cubed
  • 2 wild-lime leaveskaffir
  • 1tablespoon low-sodium fish sauce, or 1/2 teaspoon salt
  • 1teaspoon sugar
  • 1/2cup fresh or frozen and thawed green peas
  • 1/2cup fresh Thai sweet basil leaves and flowers, or regular fresh basil, sliced
  1. 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.
  2. 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.
Recipe Notes
Nutrition Facts
Tempeh Curry
Amount Per Serving
Calories 160 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Sodium 220mg 9%
Total Carbohydrates 11g 4%
Dietary Fiber 1g 4%
Protein 8g 16%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 160 cal, 7g fat (1g mono, 2g poly, 4g sat), 0mg chol, 8g protein, 11g carb, 1g fiber, 220mg sodium

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