Tempeh Curry with Sweet Potatoes

Ingredients - Serves 4

• Salt and pepper - To taste
• Spinach - 2 cups
• Vegetable broth - 1 cup
• Coconut milk - 1 can (13.5 ounces)
• Curry powder - 2 tablespoons
• Garlic - 3 cloves, minced
• Onion - 1 large, chopped
• Coconut oil - 2 tablespoons
• Sweet potatoes - 2 medium, peeled and cubed
• Tempeh - 8 ounces, cubed

Let's Get Started

1. Heat the coconut oil in a large pot over medium heat.
2. Add the onion and garlic and cook until the onion is soft, about 5 minutes.
3. Add the tempeh and sweet potatoes and cook until the tempeh is browned, about 10 minutes.
4. Add the curry powder and stir to coat the tempeh and sweet potatoes.
5. Add the coconut milk and vegetable broth and bring to a simmer.
6. Cover and cook until the sweet potatoes are tender, about 20 minutes.
7. Stir in the spinach and cook until wilted, about 2 minutes.
8. Season with salt and pepper to taste.
9. Serve the curry over rice or with naan bread.

Dietary Info

• Dish Type: Main Course
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Calories: 400
• Fat: 15g
• Carbs: 50g
• Protein: 20g
• Sodium: 500mg
• Sugar: 10g