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.