Tempeh Coconut Curry

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1 tablespoon canola oil

2 cups finely chopped onion

1 teaspoon salt, divided

2 teaspoons tamarind pulp

1 tablespoon finely chopped peeled fresh ginger

1 tablespoon finely chopped fresh garlic

1 1/2 teaspoons ground coriander

1/2 teaspoon ground turmeric

1/2 teaspoon crushed red pepper

1 (3-inch) cinnamon stick

3 cups chopped peeled sweet potato (about 1 pound)

1 cup water

1 (13.5-ounce) can light coconut milk

8 ounces organic tempeh, cut into 3/4-inch cubes

1 tablespoon fresh lime juice

2 teaspoons low-sodium soy sauce

1 1/2 cups uncooked basmati rice

1/3 cup chopped fresh cilantro

1/4 teaspoon salt

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