Kale and Tempeh Coconut Curry

Yet again, I tender my apologies for being the World's Worst Blogger, but this whole coursework thing translates to a lot more time reading than cooking (or even thinking about cooking). That said, we still need to eat, and we don't want to get rickets or scurvy or that wholly-imaginary-but-nevertheless-dreaded Vegan Brain Fog I keep hearing about. So last night I stopped dallying with my new boyfriend, Geoffrey Chaucer - see above for his picture; he is SO HOT! - long enough to whip up this quick, easy, veggie-packed curry, which not only kept body and soul together, but was pretty tasty, too.

The super settee, back I went to my joly lovere; ther is namoore to telle.

Kale and Tempeh Coconut Curry
Ingredients
~ 2 tbsp. canola (or other) oil
~ 8 oz. tempeh, cubed
~ 1 tbsp. soy sauce (or Bragg's liquid aminos, if you're a hippie)
~ 1 large onion, chopped
~ 1 tbsp. each: chopped garlic, grated ginger
~ 1 red bell pepper, cut into thin strips
~ 1 large (or two small) sweet potato
~ 1 large head kale, cleaned and chopped
~ 2 14 oz. cans coconut milk
~ 2 tbsp. mellow white miso
~ 1 tbsp. Thai red curry paste
~ 1- 2 tsp. hot sauce, or to taste

Directionsuce.
~ Cook the sweet potato in the oven or microwave until it's cooked enough to cut into chunks, but not falling apart. (It took about 8 minutes to nuke a gibloodynormous specimen; your mileage may vary with a less gargantuan tuber.) When it's cool enough to handle, cut it into 1" chunks and set aside.
~ Toss the tempeh cubes with the soy sauce, then add the olive oil to a large, deep skillet and sauté for a few minutes over medium high heat, until lightly browned on all sides. Remove to a plate and set aside.
~ Add the onions, garlic, ginger, and bell pepper to the skillet, and cook about 5 minutes.
~ Add the sweet potato and the kale - you'll probably need to do the latter in batches - and stir until the kale just wilts.
~ Combine the coconut milk, miso, curry paste, and heat until nearly boiling. Add to the vegetables, turn the heat to low, and cook another 10-15 minutes.
~ Add the tempeh cubes and the hot sauce, stir to combine, and serve hot over rice, noodles, quinoa, couscous, or whatever wacky grain takes your fancy.