STEW PART TWO!!!
Val and I were in stew mode and she came up with a yummy Thai Coconut Curry Stew. Full of Veggies and Tempeh.
If you’re on the road to eating vegetarian/vegan, give Tempeh a try for your protein source. It can be used in so many different ways and it is gluten free as well.
Marinade for Tempeh
- 220 g Tempeh
- 2 tbsp lime juice & 2 tbsp water
- 1 tbsp almond butter
- 2 tbsp tamari
- 1 tsp sesame oil
- 2 tsp shredded ginger
- 1 clove garlic, minced
- 1/4 tsp crushed red chilis
- 1/2 tsp ground cumin
- pinch of cinnamon
- *Use 2 tbsp coconut oil for cooking tempeh
Ingredients for Stew
- 1 tbsp coconut oil
- 2 shallots, minced
- 1 inch piece of fresh ginger, grated
- 2 tbsp red curry paste
- 1 tbsp Tamari sauce
- juice of 1 fresh lime
- 1 can coconut milk
- 2 cups vegetable broth
- 2 tbsp maple syrup
- 1/2 tsp turmeric
- 1 cup shiitake mushrooms, stems removed and caps sliced
- 2 medium carrots, sliced
- 3 cups baby bok choy
- *Garnishes: thinly sliced red onion, unsalted peanuts and lime wedges
1. In a medium glass mixing bowl whisk all the ingredients for the marinade together. Cube the tempeh into bite sized pieces and add to bowl and mix until evenly coated. Marinade for at least 30 minutes.
2. Heat a cast iron pan on medium high heat and add 2 tbsp coconut oil. Add the marinaded tempeh to the hot pan and cook until tempeh is golden in colour. Keep an eye on the pan, to ensure the tempeh doesn’t burn. Set tempeh aside.
3. Meanwhile, heat another pan on medium heat and add coconut oil, shallot, garlic, ginger and cook until shallot is tender @ 5 minutes. Stir in red curry paste and cook an additional 2 minutes, stir to prevent burning.
4. Add coconut milk, broth, tamari, maple syrup, turmeric, carrots and mushrooms. Bring to a boil then reduce heat and simmer for 12 minutes. Add bok choy, lime juice and tempeh, cook another 5 minutes.
Serve in medium sized soup bowls with a lime wedge, chopped peanuts and thinly sliced red onions to garnish.