Source: Whole Foods
I'm not sure how I feel about curries, but when I saw this recipe featured on Whole Food's Facebook, I decided to give it a go, simply because of the sweet potatoes. Yes, my culinary decisions are that easily swayed.
The prep took a bit of work - steam and cut tempeh, peel and cut sweet potatoes, cut onion, cut green beans - but after that, it was pretty easy to pull together.
I'm still not sold on curries, but that isn't to say this was a bad recipe. I just don't know how well curries and I mesh. If you like curries, or are tempted to try one, I'd say give this one a go!
Serves 4 to 6
Ingredients
1 cup long-grain brown rice
2 cups water
1 (8-ounce) package tempeh
1 1/2 cups low-sodium vegetable broth
1 medium yellow onion, chopped
2 cloves garlic, finely chopped
1 tablespoon freshly grated ginger
1 tablespoon ground curry powder
2 teaspoons ground cumin
1 (13.5-ounce) can light coconut milk
1 large sweet potato, peeled and cut into 1/2-inch chunks
1/2 pound green beans, trimmed and cut into 1-inch pieces
1/4 cup chopped cilantro, divided
1/4 teaspoon sea salt
Method
2 cups water
1 (8-ounce) package tempeh
1 1/2 cups low-sodium vegetable broth
1 medium yellow onion, chopped
2 cloves garlic, finely chopped
1 tablespoon freshly grated ginger
1 tablespoon ground curry powder
2 teaspoons ground cumin
1 (13.5-ounce) can light coconut milk
1 large sweet potato, peeled and cut into 1/2-inch chunks
1/2 pound green beans, trimmed and cut into 1-inch pieces
1/4 cup chopped cilantro, divided
1/4 teaspoon sea salt
Method
Bring rice and water to a boil in a medium saucepan. Reduce heat to low, cover pot and simmer until liquid is completely absorbed and rice is just tender, about 40 minutes. Meanwhile, arrange steamer basket in a pot. Add enough water just to reach bottom of basket. Bring to a boil. Cut tempeh in half and place in the steamer basket. Reduce heat to medium low, cover and steam about 15 minutes or until tender. Remove tempeh and set aside until cool enough to handle. Cut tempeh into 1/2-inch cubes.
Bring 1/2 cup broth to a simmer in a large deep skillet over medium-high heat. Add onion, garlic and ginger and cook 5 minutes or until onion is translucent and tender, stirring occasionally. Stir in curry and cumin and cook for 1 minute. Add coconut milk, potatoes, tempeh and remaining 1 cup broth. Bring to a boil. Reduce heat to medium low, cover and cook 10 minutes. Stir in green beans and return to a simmer, uncovered. Cook about 5 minutes longer or until potatoes and green beans are tender. Stir in 3 tablespoons cilantro and salt. To serve, spoon curry over rice and garnish with remaining 1 tablespoon cilantro.
Nutrition
Bring 1/2 cup broth to a simmer in a large deep skillet over medium-high heat. Add onion, garlic and ginger and cook 5 minutes or until onion is translucent and tender, stirring occasionally. Stir in curry and cumin and cook for 1 minute. Add coconut milk, potatoes, tempeh and remaining 1 cup broth. Bring to a boil. Reduce heat to medium low, cover and cook 10 minutes. Stir in green beans and return to a simmer, uncovered. Cook about 5 minutes longer or until potatoes and green beans are tender. Stir in 3 tablespoons cilantro and salt. To serve, spoon curry over rice and garnish with remaining 1 tablespoon cilantro.
Nutrition
Per serving: 510 calories (110 from fat), 12g total fat, 5g saturated fat, 0mg cholesterol, 90mg sodium, 80g total carbohydrate (13g dietary fiber, 8g sugar), 24g protein
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