The first time I made this lively dish, I realized that it had elements in it that each member of my family didn’t like: My husband is not crazy about tempeh, my younger son doesn’t particularly like nuts in cooked dishes, my older son is not a sweet potato fan, and I’m not that big on garlic. Why would I bother with such a dish, then? Surprisingly, the unifying element is kale, something everyone in my family has grown quite fond of. Taken as a whole, this colorful and supremely nourishing dish is a big hit, with no one singling out the separate parts they don’t like.

　　

Ingredients

6 servings

　　2 medium sweet potatoes

　　2 tablespoons olive oil

　　1 1/2 tablespoons reduced-sodium soy sauce

　　One 8-ounce package tempeh, any variety, cut into 1/4-inch slices crosswise

　　1 good-sized bunch kale (8 to 12 ounces)

　　3 to 4 garlic cloves, minced

　　One 15-to 16-ounce can salt-free diced tomatoes

　　2 teaspoons good-quality curry powder, or to taste

　　1/4 to 1/2 teaspoon Thai red curry paste, dissolved in a little warm water, optional

　　2 scallions, minced

　　1/2 cup cashew pieces

　　Salt and freshly ground pepper to taste

　　

Step 1

Microwave the sweet potatoes until done but still nice and firm, allowing 2 to 3 minutes per potato. Plunge into a bowl of ice water. When cool enough to handle, peel, cut in half lengthwise, and cut into thick slices.

　　

Step 2

Heat 1 tablespoon of the oil and the soy sauce in a stir-fry pan. Add the tempeh and stir quickly to coat. Sauté over medium heat until golden and beginning to turn crisp, 5 to 7 minutes, stirring frequently. Transfer to a plate.

　　

Step 3

Meanwhile, cut the leafy part of the kale away from the stems and coarsely chop into bite-size pieces. Rinse well.

　　

Step 4

Heat the remaining tablespoon of oil in the stir-fry pan. Add the garlic and sauté over low heat until golden.

　　

Step 5

Add the kale along with about 1/2 cup water, the tomatoes, curry powder, and optional curry paste. Stir in the sweet potato and tempeh. Cover and cook over medium heat for 8 to 10 minutes, until the kale is tender but still bright green.

　　

Step 6

Stir in the scallions and cashews and cook, uncovered, for 2 to 3 minutes longer. Season with salt and pepper and serve at once.

　　

Menu Suggestions

Step 7

The perfect companion for this dish is a crunchy slaw, so choose either Fruitful Red Slaw (page 177) or Creole Coleslaw (page 178). Or, you can simply combine precut coleslaw with slivered red peppers and a creamy vegan dressing. Accompany the meal with fresh pita or other fresh flatbread.

　　

nutrition information

Step 8

Calories: 304

　　

Step 9

Total Fat: 14g

　　

Step 10

Protein: 16g

　　

Step 11

Carbohydrates: 31g

　　

Step 12

Fiber: 3.5g

　　

Step 13

Sodium: 180mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).