Cooking Time: 35 minutes
Yields: 3 servings
8 oz. tempeh, crumbled
2 tsp. ground cumin
2 tsp. ground coriander
1 tsp. garlic powder
½ tsp. ground black pepper
1 inch fresh ginger, grated
¼ tsp. cayenne pepper
2 medium sweet potatoes, diced into half-inch cubes
2 cups Brussels sprouts, halved
6 cups vegetable broth, low sodium
3 Tbsp. tomato paste
1 cup unsweetened coconut milk (light, refrigerated version)
1 bunch kale, stems removed and cut into 1 inch pieces
1 Tbsp. arrowroot (to thicken)
Sea salt (to taste)
- Mist the bottom of a large pot with nonstick cooking spray.
- Add the tempeh crumbles and sauté until golden brown, about 8-10 minutes.
- Add all of the spices. Stir continuously for a few minutes, until fragrant.
- Add the cubed potato and Brussels sprouts.
- Pour in the vegetable broth and add tomato paste.
- Cover pot with a lid, and simmer until the vegetables are tender, about 20 minutes.
- Once the Brussels sprouts and sweet potato are cooked, add the coconut milk and kale.
- In a small bowl add the cornstarch and one tablespoon of the stew broth. Mix the cornstarch and broth together to make a paste.
- Add the paste back to the stew and stir.
- Cook for additional 2-3 minutes to allow the flavors to come together and the stew to thicken.
- Prior to serving, taste and adjust the seasonings as necessary. Leftovers can be refrigerated in an airtight container for up to one week, or frozen for one month.