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Sweet Potato and Green Bean Curry

By on Oct 8, 2011 in General, Recipe of the week | 0 comments

Sweet Potato and Green Bean Curry



1 cup long-grain brown rice

2 cups water

1 (8-ounce) package of tempeh

1 1/2 cups low sodium vegetable broth

1 medium yellow onion, chopped

2 cloves garlic, finely chopped

1 tablespoon ground curry powder

1 tablespoon freshly grated ginger

2 teaspoons ground cumin

1 (13.5-ounce) can light coconut milk

1 large sweet potato, peeled and cut into 1/2-inch chunks

1/2 pound green beens, trimmed and cut into 1-inch pieces

1/4 cup chopped cilantro, divided


Bring 1/2 cup broth to a simmer in a large deep skillet over medium-high heat. Add onion, garlic and ginger and cook 5 minutes or until onion is translucent and tender, stirring occasionally. Stir in curry and cumin and cook for 1 minute. Add coconut milk, potatoes, tofu and remaining 1 cup broth. Bring to a boil. Reduce heat to medium low, cover and cook 10 minutes. Stir in green beans and return to a simmer, uncovered. Cook about 5-10 minutes longer or until potatoes and green beans are tender. Stir in 3 tablespoons cilantro. Prepare rice according to package. To serve, spoon curry over rice and garnish with remaining 1 tablespoon cilantro.

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