Tempeh Sweet Potato Coconut Curry - cooking recipe

Ingredients

1 1/2 tablespoons canola oil
2 cups finely chopped onions
1 teaspoon salt, divided
2 teaspoons tamarind pulp
2 tablespoons finely chopped peeled fresh ginger
2 tablespoons finely chopped fresh garlic
1 1/2 teaspoons ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon cinnamon
3 cups chopped peeled sweet potatoes (about 1 pound)
1 cup water
1 (13 1/2 ounce) can coconut milk
8 ounces organic tempeh, cut into 3/4-inch cubes
1 tablespoon fresh lime juice
2 teaspoons soy sauce

Preparation

Heat oil in a large nonstick skillet over medium-high heat.
Add onion and 1/2 teaspoon salt.
Cook 2 minutes or until onion is tender, stirring occasionally.
Stir in tamarind or citrus fruit; cook 2 minutes, stirring to break up tamarind.
Add ginger and next 5 ingredients (through cinnamon); cook 2 minutes, stirring frequently.
Add remaining 1/2 teaspoon salt, potato, water, milk, and tempeh; bring to a boil.
Cover, reduce heat, and simmer 15-20 minutes or until potatoes are tender. Uncover; stir in lime juice and soy sauce. Simmer 3 minutes or until slightly thickened.