Tempeh, Kale, and Sweet Potato Skillet

• 2 medium sweet potatoes
• 2 tablespoons olive oil
• 1 1/2 tablespoons reduced-sodium soy sauce
• One 8-ounce package tempeh, any variety, cut into 1/4-inch slices crosswise
• 1 good-sized bunch kale (8 to 12 ounces)
• 3 to 4 garlic cloves, minced
• One 15-to 16-ounce can salt-free diced tomatoes
• 2 teaspoons good-quality curry powder, or to taste
• 1/4 to 1/2 teaspoon Thai red curry paste, dissolved in a little warm water, optional
• 2 scallions, minced
• 1/2 cup cashew pieces
• Salt and freshly ground pepper to taste

1. Microwave the sweet potatoes until done but still nice and firm, allowing 2 to 3 minutes per potato.
2. Plunge into a bowl of ice water.
3. When cool enough to handle, peel, cut in half lengthwise, and cut into thick slices.
4. Heat 1 tablespoon of the oil and the soy sauce in a stir-fry pan.
5. Add the tempeh and stir quickly to coat.
6. Saute over medium heat until golden and beginning to turn crisp, 5 to 7 minutes, stirring frequently.
7. Transfer to a plate.
8. Meanwhile, cut the leafy part of the kale away from the stems and coarsely chop into bite-size pieces.
9. Rinse well.
10. Heat the remaining tablespoon of oil in the stir-fry pan.
11. Add the garlic and saute over low heat until golden.
12. Add the kale along with about 1/2 cup water, the tomatoes, curry powder, and optional curry paste.
13. Stir in the sweet potato and tempeh.
14. Cover and cook over medium heat for 8 to 10 minutes, until the kale is tender but still bright green.
15. Stir in the scallions and cashews and cook, uncovered, for 2 to 3 minutes longer.
16. Season with salt and pepper and serve at once.
17. The perfect companion for this dish is a crunchy slaw, so choose either Fruitful Red Slaw (page 177) or Creole Coleslaw (page 178).
18. Or, you can simply combine precut coleslaw with slivered red peppers and a creamy vegan dressing.
19. Accompany the meal with fresh pita or other fresh flatbread.
20. Calories: 304
21. Total Fat: 14g
22. Protein: 16g
23. Carbohydrates: 31g
24. Fiber: 3.5g
25. Sodium: 180mg

sweet potatoes, olive oil, soy sauce, crosswise, kale, garlic, salt, curry powder, red curry, scallions, cashew pieces, salt

Taken from www.epicurious.com/recipes/food/views/tempeh-kale-and-sweet-potato-skillet-390455 (may not work)