Sweet Potato and Tempeh Stew
- 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
- Salt and pepper to taste
- Toasted pumpkin seeds for garnish
- Spicy Sweet Potato & Carrot Soup
- Sweet Potato Soup with Miso and Ginger
- Produce
- Garlic (1 clove)
- Ginger (1 tablespoon)
- Onion (1)
- Pumpkin seeds, Toasted (1)
- Sweet potato soup with miso and ginger (1)
- Sweet potatoes (2 pounds)
- Tempeh (8 ounces)
- Canned Goods
- Sweet potato & carrot soup, Spicy (1)
- Cooking & Baking
- Cardamom pods (6)
- Coriander seeds (1 teaspoon)
- Olive oil (1 tablespoon)
- Red pepper flakes (1/4 teaspoon)
- Salt (1/4 teaspoon)
- Salt and pepper (1)
- Drinks
- Vegetable stock or water (3 cups)
- Dairy
- Yogurt, plain (1 cup)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published October 10, 2008 (4 years ago).
4 people saved this recipe.
