Sweet Potato And Tempeh Stew

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1 tablespoon olive oil

1 onion, diced

1 clove garlic, minced

1 tablespoon grated ginger

6 cardamom pods

1 teaspoon coriander seeds

1/4 teaspoon red pepper flakes

1/4 teaspoon salt

2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)

3 cups vegetable stock or water

8 ounces tempeh, cut into 1/2-inch cubes

1 cup plain yogurt, divided

Salt and pepper to taste

Toasted pumpkin seeds for garnish

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