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
Cook farro according to package directions.
Meanwhile, in a large skillet on medium-high, heat oil spread. Add tempeh and onion and sauté
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.
Divide faro between bowls and top each with 1 1/2cups curry mixture and 1 tbsp each cilantro and scallions.