Vegetable & Tempeh Coconut Curry

INGREDIENTS:

  • 1 cup farro

  • 2 tsp olive oil spread

  • 16 oz tempeh (plain or flax variety), chopped into 1/2-inch cubes

  • 1 large onion, chopped

  • 1 each small red bell pepper and orange bell pepper, chopped

  • 1 large yellow summer squash, chopped

  • 2 tbsp peeled and minced fresh ginger

  • 2 cloves garlic, minced

  • 2 tbsp curry powder

  • 1 tbsp ground turmeric

  • 1/2 tsp ground cayenne pepper

  • 2 cups vegetable broth

  • 9 oz coconut milk

  • 2 1/2 cups snap peas

  • 1 1/2 tbsp rice vinegar

  • 1 tbsp reduced-sodium tamari sauce (gluten free soy sauce)

  • 5 tbsp chopped fresh cilantro leaves

  • 5 tbsp chopped scallions

PREPARATION:

  1. Cook farro according to package directions.

  2. Meanwhile, in a large skillet on medium-high, heat oil spread. Add tempeh and onion and sauté

  3. for 3 minutes, until onion begins to soften. Stir in bell peppers, squash, ginger, garlic, curry powder, turmeric and cayenne; sauté for 3 minutes, stirring often. Add broth, coconut milk and snap peas. Cover and simmer for 10 minutes. Before serving, stir in vinegar and tamari.

  4. Divide faro between bowls and top each with 1 1/2cups curry mixture and 1 tbsp each cilantro and scallions.