Keeping up the blogging – a recipe: Sweet potato curry

Sweet potato curry

Ingredients:

• 1 tbsp oil
• 1 small onion, chopped
• 2 fat cloves garlic (or to taste), minced
• 1 1/2 – 2 tsp curry powder (more or less to taste)
• 1 small tin mushrooms (115 gr drained)
• 50-60 gr frozen peas
• 1/2 courgette, cut in fourths lengthwise and then in thick slices
• 2 sweet potatoes, peeled, cut in big pieces
• 200 gr tempeh
• 1 brick / tin tomato pieces (500 gr)
• as needed: sugar, cornstarch
• fresh or dried coriander, for garnish

Make it:

1. Cut the tempeh in cubes approx. 2cm big. Bring a couple cm of water to the boil, and steam the tempeh for 5 minutes. Drain and set aside. Why do you steam the tempeh? Tempeh tends to have a bitter taste that some people find unpleasant. By steaming it, this bitter taste is reduced to nearly none.
2. Heat the oil in a deep pot. Add the onion and garlic and cook until golden. Add the curry powder and cook for 30 seconds. Add the mushrooms, peas, courgette, sweet potatoes and steamed tempeh. Add the tomato pieces and add some water as needed to barely cover the contents.
3. Bring pot to a simmer, and let cook for 45 minutes, or until sweet potatoes are easily pierced.
4. Taste, correct acidity if needed with a pinch of sugar. Thicken if needed with cornstarch.
5. Serve warm with coriander leaves for garnish.

Servings: 2 servings as a main meal as is, you could also serve it with rice and make it 4 servings.

And for those interested, the way I made it it turned to be (per serving, counting 2 servings without rice):

Calories: 411
Carbs: 60 g
Fat: 8 g
Protein: 26 g

Values will vary depending on the size of your tablespoon of oil, onion, courgette, sweet potatoes…