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Tempeh Curry Stew

Level
very easy
Prep Time
10 mins
Total Time
15 mins
Serves
4

Ingredients

olive oil
30 mL
tempeh
240 g
1
onions
1 clove
garlic
ginger
15 mL
curry
10 mL
chili seasoning
2.5 mL
cumin
2.5 mL
cinnamon
1 mL
maple syrup
15 mL
soy sauce
15 mL
vegetable broth
125 mL
coconut milk
400 mL
cherry tomato(s)
125 mL
cauliflower
175 mL
cilantro
60 mL
To taste
salt and pepper

Directions

Step 1
In a wok set over high heat, swirl half the oil and brown tempeh for about 3 minutes. Set aside on a plate.
Step 2
In the same wok, swirl remaining oil and sauté onion, garlic and ginger for 2 minutes. Add curry powder, chili powder, cumin, cinnamon, maple syrup and soy sauce, then add tempeh. Sauté for 1 minute.
Step 3
Add remaining ingredients, except cilantro, and simmer until vegetables are al dente. Season to taste and garnish with cilantro. Serve with rice or naan bread.
Egg-free Gluten Free Lactose-free Nut Free Peanut-free Vegan Vegetarian

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