This recipe was originally found at vegkitchen.com.
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Ingredients
| 1 | large | or 2 medium sweet potatoes (about 1 pound) |
| 2 | tablespoons | olive oil |
| 1 1⁄2 | tablespoons | tamari |
| 1 | 8-ounce package tempeh cut into 1/4-inch slices crosswise | |
| 1 | good-sized bunch kale | |
| 3-4 | cloves | garlic minced |
| 15 | -ounce can diced fire-roasted tomatoes | |
| 1⁄4-1⁄2 | teaspoon | red curry paste dissolved in a little warm water |
| 2 | thinly sliced scallions and/or 1/4 cup chopped cilantro | |
| 1⁄2 | cup | cashew pieces for topping |
| Sriracha sauce or dried hot red pepper flakes to taste | ||
| Salt and freshly ground pepper to taste |
Prep Notes
The day of: Bake sweet potato ahead of time
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