Tempeh Curry Stew

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Tempeh Curry Stew

This is a wonderful and hearty tempeh curry stew to set things right with the world (we wish!).

Ingredients

• 2 TBSP avocado oil
• 1 (8oz) Tootie’s Curry Seasoned Tempeh, cubed
• 1 red pepper, cubed
• 3 cloves garlic, minced
• 1 inch ginger, minced
• 1 onion, chopped
• 1 cauliflower, broken into florets
• 2 medium carrots, chopped
• 1 stick celery, chopped
• 2 small-medium potatoes, cubed
• Handful of spinach
• 1 can coconut milk
• ¾ cup vegan yogurt (we used Cocojune)
• ¾ cup vegetable broth
• 2 TBSP curry powder
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp crushed pepper
• Salt & Pepper
• ½ cup cilantro, chopped (for garnish)

Instructions

1. In a tall saucepan, heat 1 TBSP oil and saute the curry tempeh until golden brown, flipping often. Remove the tempeh from the pan and set aside. Add 1 TBSP more oil to the pan and saute the onion for 1 minute then add the garlic and ginger till flavorful.
2. Add all the carrots and celery and saute for 5 to 7 minutes till starting to get soft. Add the spices and cook another minute or so. Add the coconut milk, yogurt, vegetable broth, cauliflower, potatoes, salt and pepper.
3. Cover and simmer on low until cauliflower and potatoes are cooked. Add the tempeh and spinach and cover for another 5 to 10 minutes. Serve in bowls and garnish with cilantro.

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