Tempeh Curry with sweet potatoes and green beans


1 small onion

1 teaspoon garlic crushed

1 teaspoon of grated ginger

1 cup vegetable stock

1 cup coconut milk

1 pack  (12 oz) tempeh

3 cups of cubed sweet potatoes

3 cups of green beans (cut in half)

spices: 1/2 teaspoon cumin, 1/2 teaspoon curry powder, 1/4 teaspoon cayenne pepper (optional), 2 teaspoons lime juice, salt, pepper.

Start by steam fry the onions. I use no oil to reduce the caloric value of this dish. constantly stir so the onions will not stick. When it starts to turn translucent, add garlic and ginger. Add the vegetable stock. This will instantly carmelize the onions. Add the tempeh and spices. Then add coconut milk and let it simmer for 10 minutes at medium heat. Add the sweet potatoes and continue simmering for another 10-15 minutes (check the sweet potatoes to be fork tender). Next step would be adding the green beans and let it simmer not more than 2-3 minutes. For the finish add cilantro finely chopped to give a freshly boost.

Serve over brown rice (I like the wild long grain brown rice).

Preparation/cooking time: 40 minutes


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