Sweet Potato and Tempeh Stew
Emily Han
Serves 4
Ingredients
1 tablespoon olive oil
1 onion, diced
1 clove garlic, minced
1 tablespoon grated ginger
6 cardamom pods
1 teaspoon coriander seeds
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)
3 cups vegetable stock or water
8 ounces tempeh, cut into 1/2-inch cubes
1 cup plain yogurt, divided – can use dairy-free
Salt and pepper to taste
Toasted pumpkin seeds for garnish
Instructions
- Heat oil in a large, heavy saucepan. Sauté onion and garlic until onion is translucent.
- Add ginger, cardamom pods, coriander seeds, red pepper flakes, and 1/4 teaspoon salt and sauté for another minute.
- Add sweet potatoes and water or broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add tempeh and simmer for about 10 more minutes, until tempeh is cooked through and potatoes are tender.
- Remove from heat, season to taste, and stir in 1/2 cup yogurt. Serve garnished with the remaining yogurt and pumpkin seeds.
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