Sweet Potato And Tempeh Stew

Name: Sweet Potato And Tempeh Stew
Prep time: 24 min
Cook time: 24 min
Total time: 24 min
Yield: 4
Cuisine: Global
Ingredients: 6 cardamom pods; 1 teaspoon coriander seeds; 1 clove garlic, minced; 1 Tbsp grated ginger; 1 Tbsp olive oil; 1 onion, diced; 237 milliliters plain yogurt, divided; 4 servings Toasted pumpkin seeds for garnish; 0 teaspoons red pepper flakes; 0 teaspoons salt; 4 servings Salt and pepper to taste; 907 grams sweet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups); 227 grams tempeh, cut into 1/2-inch cubes; 710 milliliters vegetable stock or water

Sweet Potato And Tempeh Stew might be just the main course you are searching for. This gluten free and vegetarian recipe serves 4. One serving contains 412 calories, 17g of protein, and 13g of fat. If you have yogurt, coriander seeds, sweet potatoes, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes about 24 minutes.