Tempeh Coconut Curry

There are blips in my life when I enjoy being a vegetarian. Everything in moderation, including moderation. And then I think of things like sausage balls, and it could never fully happen. 

People love sausage balls, especially guys. 

Bread+cheese+meat = a guy's perfect trifecta of food.

At Andrew's going away party, there was the most lovely spread of food, mostly desserts -- cookies, brownies, chocolate covered pretzels and coconut cake. I walked in with sausage balls (on the adorable serving tray I got at Target on Christmas clearance for $2!) since I had committed to bringing something and promptly watch them get devoured. Only food item gone in the time we were there.

 Christmas clearance tray

What does this tell us? 

Most guys don't want to be vegetation.

Luckily, I was not cooking for anyone with a Y chromosome last night.

Tempeh Coconut Curry

from Cooking Light

Yield: 4 servings (serving size: 1 cup curry and about 1 cup rice)

Ingredients

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

Preparation

To prepare curry, heat oil in a large nonstick skillet over medium-high heat. Add 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.

To prepare rice, cook rice according to package instructions, omitting salt and fat. Stir in cilantro and 1/4 teaspoon salt. Serve with curry.

**Since I don't own any Tempeh, I nixed that and used chickpea instead and added mushrooms.  You can never have too many vegetables.

**Also, no ginger.  Nicole touched on this the only day, but I am not really a ginger fan.  And no tarmind pulp -- I don't really know what that is.

Major plus?  So easy, so healthy and the sauce it makes is incredible.  The coconut milk is really what makes the difference.

I might "cook" some snow cream this afternoon.  Its Tuesday morning and classes are cancelled till 11 am but its snowing again!  I hope it sticks!