Ingredients
- 1 T. olive oil
- 1 onion, diced
- 1 clove garlic, minced
- 1 T. ginger, grated
- 1/2 t. cardamom
- 1/2 t. coriander
- 1/4 t. red pepper flakes
- 1/4 t. salt
- 2 lbs. sweet potatoes, peeled and cubed
- 3 c. low-sodium vegetable stock
- 8 oz. tempeh, cubed
- 1 c. plain, non-fat yogurt, divided
- 1/2 c. pumpkin seeds, toasted
Tip: Screenshot this list for easy reference while shopping
Instructions
- Heat oil in a large pan. Sauté onion and garlic until onion is translucent.
- Add spices and salt and sauté for another minute.
- Add sweet potatoes and broth. Bring to a boil, then reduce heat to simmer for 10-15 minutes.
- Add tempeh and simmer until tempeh is cooked through and potatoes are tender.
- Remove from heat, season to taste, and stir in half of the yogurt.
- Serve hot, garnished with remaining yogurt and pumpkin seeds.