Tempeh Sweet Potato Coconut Curry
Indulge in the vibrant flavors of this hearty Tempeh Sweet Potato Coconut Curry, a wholesome, plant-based dish that's as nourishing as it is satisfying. This one-pot wonder combines tender sweet potatoes, protein-packed tempeh, and velvety coconut milk to create a rich, creamy curry infused with bold spices like curry powder, turmeric, and cumin. A hint of fresh ginger and garlic adds aromatic depth, while a squeeze of lime and fresh cilantro brighten the dish for a refreshing finish. Perfect for busy weeknights, this quick and easy recipe comes together in under an hour and pairs beautifully with fluffy rice or quinoa. Whether you're vegan or simply crave a cozy, flavor-packed meal, this tempeh curry is guaranteed to please!
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Recipe Information
Ingredients
- 1 block (about 8 ounces) Tempeh
- 2 medium (about 1 pound) Sweet potato
- 1 can (13.5 ounces) Coconut milk
- 1 cup Vegetable broth
- 1 medium (diced) Onion
- 3 cloves (minced) Garlic
- 1 tablespoon (minced) Ginger
- 1.5 tablespoons Curry powder
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon (optional) Red chili flakes
- 2 tablespoons Olive oil
- 3 cups Baby spinach
- 1 whole Lime
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- 0.25 cup (chopped) Fresh cilantro (for garnish)
- 4 cups Cooked rice or quinoa (for serving)
Instructions
Cut the tempeh into bite-sized cubes and set aside.
Peel and dice the sweet potatoes into 1-inch cubes.
Heat the olive oil in a large pot or deep skillet over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and ginger, and cook for another minute until fragrant.
Add the curry powder, turmeric, cumin, paprika, and red chili flakes (if using). Stir well to coat the onion mixture with the spices.
Pour in the vegetable broth and coconut milk. Stir to combine and bring the mixture to a simmer.
Add the sweet potato cubes and tempeh to the pot. Stir to ensure they are mostly submerged in the liquid.
Cover and simmer the curry over medium heat for 20 minutes, stirring occasionally, until the sweet potatoes are tender.
Once the sweet potatoes are cooked, stir in the baby spinach. Cook for 2-3 minutes until wilted.
Season the curry with salt and black pepper to taste.
Squeeze the juice of one lime into the curry and give it a final stir.
Serve the curry hot over cooked rice or quinoa, and garnish with chopped cilantro.
Nutrition Facts
Calories |
3128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.0 g | 129% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 15.1 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 7806 mg | 339% | |
| Total Carbohydrate | 474.8 g | 173% | |
| Dietary Fiber | 35.3 g | 126% | |
| Total Sugars | 89.3 g | ||
| Protein | 91.0 g | 182% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 748 mg | 58% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 4802 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
