Tempeh is a fermented soy product with a higher concentration of hormone-regulating isoflavones than tofu or soymilk. Much of the fat in this dish are medium-chain fatty acids from coconut milk. These fats are readily used in your body as energy, so they don’t pile up as fat.

Serves 4.

1 T. peanut oil
8 oz. tempeh, cubed
2 green bell peppers, chopped
1 large sweet potato, cubed
2 cloves garlic, minced
1 onion, sliced
1 can (about 14 oz.) reduced-fat coconut milk
1 T. curry powder, or more to taste
½ c. chopped fresh basil
2 T. soy sauce

•    Chop up tempeh and vegetables.
•    Heat the peanut oil in a large skillet, add tempeh cubes and lightly brown on all sides. Remove tempeh from skillet.
•    Microwave cubed sweet potato for about 3 minutes, or until slightly soft.
•    Add sweet potato, green pepper and onion to skillet. Sauté until soft, about 5 minutes.
•    Add the garlic and sauté another minute.
•    Add the tempeh, coconut milk, curry powder and soy sauce. Simmer for about 10 minutes. Stir in chopped fresh basil last.
•    Serve over rice.

Nutritional Information per Serving: 372 calories, 14.4 g protein, 30 g carbohydrates, 18 g fat (9 g saturated), 0 mg cholesterol, 5 g fiber, 186 mg sodium.