Roasted Sweet Potatoes with Tempeh Curry

Steam tempeh for 10 minutes and cut into small cubes.

Cut sweet potatoes into fries.

Toss the steamed tempeh and sweet potato fries with 4 tsp oil, 1/4 tsp salt, 1/2 tsp pepper, 1 tsp garlic powder, and 1 tsp cumin.

Bake the tempeh and sweet potatoes separately at 400 degrees Fahrenheit on two trays; bake tempeh for 10 minutes, flip, and cook another 10 minutes, bake sweet potatoes for 15 minutes, flip, and cook another 15 minutes or until cooked and crispy.

For the curry, add 2 tsp oil and finely chopped medium onion to a large pan and cook for around 7 minutes, stirring often, until translucent.

Add 1.5 tsp chili powder, 1.5 tsp curry powder, 1 tsp garlic powder, 1/4 tsp cinnamon, 1 tsp cumin, 1 tsp salt, and 1/4 tsp ground ginger, then cook for 3 minutes, stirring.

Add 1/2 cup tomatoes, 1/4 cup tomato sauce, 2 cups broccoli florets (blanched and cut bite-sized), 1 can white beans (drained and rinsed), 1 can coconut milk, and the baked tempeh cubes.

Simmer gently for 5 to 10 minutes, stirring occasionally.

Add red chili flakes to taste.