Tempeh Curry with Sweet Potatoes | Health Starts Here™ | Whole Foods Market

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

tempeh

🥗Healthier: tofu

💰Cheaper: seitan

Tofu is a more affordable protein option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

sweet potatoes

🥗Healthier: butternut squash

💰Cheaper: regular potatoes

Regular potatoes are more economical.

Start with a hot pan to steam fry the onions without oil.

Add chopped onions to the pan and keep them in motion to prevent sticking.

Once the onions start to turn translucent, add minced ginger and garlic.

Add a little vegetable stock when the onions start to stick.

Add cubed tempeh to the pan and stir.

Sprinkle in cumin powder and curry powder; mix well.

Pour in light coconut milk and stir to combine.

Allow the tempeh to braise in the coconut milk and spices.

Add a shot of lime juice for seasoning.

Bring the mixture to a simmer.

Add diced sweet potatoes and stir to combine.

Check sweet potatoes for doneness; they should be fork-tender.

Add sliced green beans and cook for about 2 minutes until slightly cooked.

Finish with fresh cilantro for added freshness.

Serve the curry with prepared brown rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens