Tempeh Curry with Sweet Potatoes and Green Beans

Tempeh Curry with Sweet Potatoes and Green Beans
Contributor
Tempeh Curry with Sweet Potatoes and Green Beans
Whole Foods Market

Tempeh Curry with Sweet Potatoes and Green Beans

Tempeh absorbs the rich spices and coconut milk in this simple curry. Cook the rice and steam the tempeh while prepping your other ingredients and it will come together quickly.

Click here to see In Season: Green Bean Frenzy.

4
Servings
196
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Cup long-grain brown rice
  • 2 Cups water
  • One 8-ounce package tempeh
  • 1 1/2 Cup low-sodium vegetable broth
  • 1 medium-sized yellow onion, chopped
  • 2 cloves garlic, chopped finely
  • 1 Tablespoon freshly grated ginger
  • 1 Tablespoon curry powder
  • 2 Teaspoons ground cumin
  • One 13 1/2-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
  • 1/4 Teaspoon sea salt

Directions

Bring the rice and water to a boil in a medium-sized saucepan. Reduce the heat to low, cover the pot, and simmer until the liquid is completely absorbed and the rice is just tender, about 40 minutes.

Meanwhile, arrange a steamer basket in a pot. Add enough water just to reach the bottom of the basket. Bring to a boil. Cut the tempeh in half and place in the steamer basket. Reduce the heat to medium-low, cover, and steam until tender, about 15 minutes. Remove the tempeh and set aside until cool enough to handle. Cut the tempeh into ½-inch cubes.

Bring ½ cup of the broth to a simmer in a large deep skillet over medium-high heat. Add the onion, garlic, and ginger and cook until the onion is translucent and tender, stirring occasionally, about 5 minutes.

Stir in the curry powder and cumin and cook for 1 minute. Add the coconut milk, sweet potato, tempeh, and remaining broth. Bring to a boil, then reduce the heat to medium-low, cover, and cook for 10 minutes. Stir in the green beans and return to a simmer, uncovered. Cook until the sweet potato and green beans are tender, about 5 more minutes. Stir in 3 tablespoons of the cilantro and the salt. To serve, spoon the curry over rice and garnish with the remaining cilantro.

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Nutritional Facts

Total Fat
3g
4%
Sugar
1g
1%
Saturated Fat
1g
4%
Cholesterol
8mg
3%
Carbohydrate, by difference
35g
27%
Protein
8g
17%
Vitamin A, RAE
137µg
20%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
109mg
11%
Choline, total
12mg
3%
Fiber, total dietary
5g
20%
Folate, total
56µg
14%
Iron, Fe
8mg
44%
Magnesium, Mg
62mg
19%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
178mg
25%
Selenium, Se
12µg
22%
Sodium, Na
395mg
26%
Water
256g
9%
Zinc, Zn
2mg
25%

Tempeh Shopping Tip

Most supermarkets have a vegetarian/vegan section now. Check out all the different meat-less options that are on the market now.

Tempeh Cooking Tip

The most important thing to remember when cooking vegetarian protein is texture.