Tempeh Sweet Potato Coconut Curry

• 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

1. Heat oil in a large nonstick skillet over medium-high heat.
2. Add onion and 1/2 teaspoon salt.
3. Cook 2 minutes or until onion is tender, stirring occasionally.
4. Stir in tamarind or citrus fruit; cook 2 minutes, stirring to break up tamarind.
5. Add ginger and next 5 ingredients (through cinnamon); cook 2 minutes, stirring frequently.
6. Add remaining 1/2 teaspoon salt, potato, water, milk, and tempeh; bring to a boil.
7. 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.

canola oil, onions, salt, tamarind pulp, fresh ginger, fresh garlic, ground coriander, ground turmeric, red pepper, cinnamon, sweet potatoes, water, coconut milk, lime juice, soy sauce

Taken from www.food.com/recipe/tempeh-sweet-potato-coconut-curry-405778 (may not work)