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.

  • 4Servings


  • 2 stalks lemongrass
  • 1 Tbs. toasted sesame oil
  • 1 lb. sweet potatoes, cut into bite-size chunks
  • 1 8-oz. pkg. tempeh, cut into bite-size cubes
  • 3 cups low-sodium vegetable broth
  • 1/2 cup reduced-fat coconut milk
  • 2 large shallots, finely chopped (1/2 cup)
  • 4 cloves garlic, minced (4 tsp.)
  • 1 bird’s eye or Thai chile, halved, seeded, and thinly sliced, or 1 tsp. minced jalapeño chile
  • 2 Tbs. hoisin sauce
  • 1 Tbs. low-sodium soy sauce
  • 2 cups small cauliflower florets
  • 4 oz. string beans, cut into 1-inch pieces (1 cup)
  • 1 cup Thai or sweet basil leaves, torn


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.

Nutrition Information

  • Calories: 312
  • Carbohydrate Content: 38 g
  • Fat Content: 13 g
  • Fiber Content: 5 g
  • Protein Content: 15 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 420 mg
  • Sugar Content: 12 g