A combination of stew and chili, with the flavors of Thai, this chili is comforting and packs a flavorful punch
1 packaged tempeh
1/2 cup white onion, diced
2 medium carrots, diced
1 head of broccoli, cut into small florets
2 cloves garlic, minced
1T fresh ginger
2T red curry paste
1T liquid aminos (soy sauce or coconut aminos work)
1 cup full-fat coconut milk
1/4 cup vegetable broth
1/2 cup frozen peas
2 cups spinach
2 large russet potatoes
1T olive oil
1T curry powder
Crank up the oven to 375 degrees. Line a cookie sheet with parchment paper. Spiralize the potatoes to a medium width. Place in a bowl and toss with oil and spices. Spread out on cookie sheet. (Alternatively, cut the potatoes into rounds or fries if you do not have a spiralizer.)
Bake for 25 minutes. Toss, and then bake for 20 more minutes.
Onto the curry!
Fill a high-walled pan with a little water and bring to a boil. Chunk the tempeh, turn down the heat and add the tempeh to steam. Steam for about five minutes. Drain.
Put a dollop of coconut oil into the pan and bring it to medium-low heat. Sautee the onion for about five minutes, until soft. Add the carrots and broccoli. Cook for five more minutes. Add the ginger, garlic and curry paste, and cook until fragrant--about 30 seconds. Add the Sriracha, liquid aminos, coconut milk and broth. Bring to a boil. Once boiling, allow to simmer for about 10 minutes.
Stir in the peas, and cook for about three minutes. Stir in the spinach and allow to wilt.
Portion out the chili and serve with curly fries!