Saigon-Style Sweet Potato and Tempeh Curry
Sweet potatoes are popular in southern Vietnam. Enjoy this curry over rice or noodles, or with warm baguette slices.
1. Trim and discard top and bottom ends of each lemongrass stalk so you have 2- or 3-inch pieces of lemongrass, then peel and discard tough outer husks. Mince remaining tender inner cores of lemongrass. (You should have 1/4 cup.)
2. Heat oil in large nonstick skillet over medium-high heat. Add sweet potatoes and tempeh. Cook 10 minutes, or until tempeh and sweet potatoes are browned on all sides, stirring occasionally. Stir in broth and coconut milk, followed by shallots, garlic, chile, hoisin sauce, and soy sauce. Add cauliflower, string beans, and reserved lemongrass, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes. Serve sprinkled with basil.