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Tempeh Curry Sweet Potatoe & Green Beans

Tempeh absorbs the rich spices and coconut milk in this simple curry. Cook the rice and steam the tempeh while prepping your other ingredients and it will come together quickly. [LINK]Skip to main content
4 Servings -
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Servings:4  | Calories:596 | Total Fat:29g  | Chol:1mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 29g
45 %
Sat Fat 20g
100 %
Total Carb 70g
23 %
Fiber 6g
24 %
Sugars 6g
Cholesterol 1mg
0 %
Sodium 657mg
27 %
Protein 20g
41 %
31% Light coconut milk
29% Long-grain brown rice
21% Others combined
18% Tempeh
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 cup long-grain brown rice
2 cups water
1 (8 ounce) package tempeh
1 1/2 cup low-sodium vegetable broth
1 medium yellow onion, chopped
2 cloves garlic, finely chopped
1 tablespoon freshly grated ginger
1 tablespoon ground curry powder
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 beans, trimmed and cut into 1 inch pieces
1/4 cup chopped cilantro, divided
1/4 teaspoon sea salt

Directions : View recipe directions on
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