Tempeh Coconut Curry

• Curry:
• 1 tablespoon canola oil
• 2 cups finely chopped onion
• 1 teaspoon salt, divided
• 2 teaspoons tamarind pulp
• 1 tablespoon finely chopped peeled fresh ginger
• 1 tablespoon finely chopped fresh garlic
• 1 1/2 teaspoons ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon crushed red pepper
• 1 (3-inch) cinnamon stick
• 3 cups chopped peeled sweet potato (about 1 pound) $
• 1 cup water
• 1 (13.5-ounce) can light coconut milk
• 8 ounces organic tempeh, cut into 3/4-inch cubes
• 1 tablespoon fresh lime juice
• 2 teaspoons low-sodium soy sauce
• Rice:
• 1 1/2 cups uncooked basmati rice
• 1/3 cup chopped fresh cilantro
• 1/4 teaspoon salt

1. onion and 1/2 teaspoon salt. Cook 2 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 1/2 teaspoon salt, potato, water, milk, and tempeh; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potatoes are tender. Uncover; stir in juice and soy sauce. Simmer 3 minutes or until slightly thickened. Discard cinnamon stick.
2. To prepare rice, cook rice according to package instructions, omitting salt and fat. Stir in cilantro and 1/4 teaspoon salt. Serve with curry.

curry, canola oil, onion, salt, tamarind pulp, fresh ginger, fresh garlic, ground coriander, ground turmeric, red pepper, cinnamon stick, peeled sweet potato, water, light coconut milk, lime juice, soy sauce, rice, basmati rice, fresh cilantro, salt

Taken from www.epicurious.com/recipes/member/views/tempeh-coconut-curry-52791711 (may not work)