Yummy sweet potatoes and meaty tempeh make this curry a delicious vegetarian treat. Everyone will love this delicious and filling meal.

 

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Rating: 41

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Serving Size: 4

312

13

Ingredients

  • 2 Stalks Lemongrass
  • 1 Tablespoon Toasted Sesame Oil
  • 1 Pound Sweet Potatoes, chopped
  • 1 8oz Package Tempeh, cubed
  • 3 Cups Vegetable Broth
  • 1/2 Cup Coconut Milk
  • 2 Shallots, finely chopped
  • 1 1/2 Tablespoons Garlic, minced
  • 1 Thai or Jalapeno Chile, halved, seeded and thinly sliced
  • 2 Tablespoon Hoisin Sauce
  • 1 Tablespoon Soy Sauce
  • 2 Cups Cauliflower Florets
  • 4oz String Beans, cut into 1 inch pieces
  • 1 Cup Thai or Sweet Basil Leaves

Instructions

  1. Trim and peel the lemongrass, then mince the innercore.
  2. In a large skillet heat the oil over medium-high heat, add the sweet potato and tempeh and cook for 10 minutes.
  3. Stir in the broth and coconut milk, then add the shallots, garlic, chile, hoisin sauce, and soy sauce. Add in the cauliflower, string beans and lemongrass. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes.
  4. Divide among 4 bowls and sprinkle with basil.

http://vegonline.org/vegetarian-entrees/sweet-potato-tempeh-curry-recipe/