Adapted from Peter Berley
1 tablespoon canola oil
1 large onion, chopped
1 teaspoon salt, divided
1 tablespoon minced fresh ginger
3 cloves garlic, finely chopped
2 teaspoons curry powder
1 cinnamon stick
3 cups sweet potato (about 1 pound) peeled, cubed
1 cup water
1 13.5-oz can coconut milk
8 oz tempeh, cut into 3/4-inch cubes
1 tablespoon fresh lime juice
1 tablespoon tamari
- Heat oil in a large skillet over medium-high heat. Add onion and 1/2 teaspoon salt. Cook 5 minutes or until onion is tender, stirring occasionally. Add ginger, garlic, curry powder, and cinnamon stick; cook 2 minutes, stirring frequently.
- Add remaining 1/2 teaspoon salt, potato, water, coconut milk, and tempeh; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potatoes are tender. Uncover; stir in lime juice and tamari. Simmer 5 minutes or until slightly thickened. Discard cinnamon stick.