Note that you can alter the ingredients as needed such as adding more seasonal vegetables….
Vegetarian Coconut Curry
A delicious coconut curry made with tempeh, sweet potatoes, kale and onions. Seasoned with tangy tamarind and served over basmati rice.
2 Tbsp. Coconut Oil
8 c onions, chopped
4 tsp salt, divided
3 tbs tamarind pulp
¼ c finely chopped, peeled fresh ginger
¼ c minced garlic
2 tbs ground coriander
2 tsp ground turmeric
4 3” cinnamon sticks
12 cups chopped, peeled sweet potato (about 2 lbs)
4 cups water
4 13.5-ounce cans coconut milk (use lite if preferred)
2 lbs tempeh, cut int ¾” cubes
2 bunches kale, washed, stemmed and cut coarsely (about 16 cups)
¼ c fresh lime juice
2 tbs salt, or to taste
Rice
6 c brown basmati rice, uncooked
12 c water
2 tsp salt
fresh cilantro for topping
Heat coconut oil in a large pot over medium-high heat. Add onions. Cook 3 or 4 minutes or until onion is tender, stirring occasionally. Stir in tamarind; cook 2 minutes, stirring to break up tamarind. Add ginger and next 5 ingredients (through cinnamon); cook 2 minutes, stirring frequently. Add remaining 2 tsp salt, sweet potatoes, water, coconut milk, tempeh, and kale. Bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potatoes are tender, stirring every couple minutes. Uncover and stir in lime juice. Simmer 3 minutes or until slightly thickened. Discard cinnamon stick. Add salt to taste.
To prepare rice, bring water to boil, add salt and rice, reduce heat, cover and let simmer about 40 minutes, until all water is absorbed.
To serve, place rice in a bowl, top with curry, sprinkle with chopped cilantro.
Vegetarian Curry
Note that you can alter the ingredients as needed such as adding more seasonal vegetables….
Vegetarian Coconut Curry
A delicious coconut curry made with tempeh, sweet potatoes, kale and onions. Seasoned with tangy tamarind and served over basmati rice.
2 Tbsp. Coconut Oil
8 c onions, chopped
4 tsp salt, divided
3 tbs tamarind pulp
¼ c finely chopped, peeled fresh ginger
¼ c minced garlic
2 tbs ground coriander
2 tsp ground turmeric
4 3” cinnamon sticks
12 cups chopped, peeled sweet potato (about 2 lbs)
4 cups water
4 13.5-ounce cans coconut milk (use lite if preferred)
2 lbs tempeh, cut int ¾” cubes
2 bunches kale, washed, stemmed and cut coarsely (about 16 cups)
¼ c fresh lime juice
2 tbs salt, or to taste
Rice
6 c brown basmati rice, uncooked
12 c water
2 tsp salt
fresh cilantro for topping
Heat coconut oil in a large pot over medium-high heat. Add onions. Cook 3 or 4 minutes or until onion is tender, stirring occasionally. Stir in tamarind; cook 2 minutes, stirring to break up tamarind. Add ginger and next 5 ingredients (through cinnamon); cook 2 minutes, stirring frequently. Add remaining 2 tsp salt, sweet potatoes, water, coconut milk, tempeh, and kale. Bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potatoes are tender, stirring every couple minutes. Uncover and stir in lime juice. Simmer 3 minutes or until slightly thickened. Discard cinnamon stick. Add salt to taste.
To prepare rice, bring water to boil, add salt and rice, reduce heat, cover and let simmer about 40 minutes, until all water is absorbed.
To serve, place rice in a bowl, top with curry, sprinkle with chopped cilantro.