Ingredients with Measurements:
- 1 tablespoon coconut oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 2 sweet potatoes, peeled and cubed
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 1 package (8 oz) tempeh, cubed
- 1 tablespoon tamari
- Salt and pepper to taste
- Fresh cilantro, chopped for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Heat the coconut oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and sauté for 3-4 minutes until softened.
3. Add the minced garlic and grated ginger and sauté for another minute until fragrant.
4. Add the curry powder, cumin, coriander, turmeric, and cayenne pepper to the pot and stir to combine.
5. Add the cubed sweet potatoes and stir to coat with the spice mixture.
6. Pour in the diced tomatoes and coconut milk and stir to combine.
7. Bring the mixture to a simmer and let cook for 10-15 minutes until the sweet potatoes are tender.
8. Add the cubed tempeh and tamari to the pot and stir to combine.
9. Let the curry simmer for another 5-10 minutes until the tempeh is heated through.
10. Season with salt and pepper to taste.
11. Serve the curry hot, garnished with fresh cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 420
- Fat: 25g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 18g
Substitutions for ingredients:
- Can use any type of oil instead of coconut oil
- Can use any type of onion instead of chopped onion
- Can use any type of canned tomatoes instead of diced tomatoes
- Can use any type of non-dairy milk instead of coconut milk
- Can use any type of protein instead of tempeh (tofu, chickpeas, lentils, etc.)
Variations:
- Can add other vegetables such as bell peppers, zucchini, or spinach
- Can use different spices such as garam masala or cinnamon
- Can use different types of protein such as chicken or shrimp
Tips and tricks:
- Cut the sweet potatoes into small, uniform pieces for even cooking
- Use a wooden spoon to stir the curry to prevent the tempeh from breaking apart
- Adjust the amount of cayenne pepper to your desired level of spiciness
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through
Presentation ideas:
- Serve the curry in bowls with a side of rice or naan bread
Garnishes:
- Fresh cilantro, chopped
Pairings:
- Serve with a side of rice or naan bread
Suggested side dishes:
- Steamed vegetables such as broccoli or green beans
Troubleshooting advice:
- If the curry is too thick, add a splash of water or vegetable broth to thin it out
- If the curry is too thin, let it simmer for a few more minutes to thicken
Food safety advice:
- Make sure to cook the sweet potatoes until they are tender to prevent any foodborne illness
Food history:
- Curry is a dish that originated in South Asia and has since spread throughout the world with many variations
Flavor profiles:
- Spicy, savory, and slightly sweet
Serving suggestions:
- Serve hot as a main dish
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Region: Indonesian