Vegetarian

Amy Love's Thai Red Curry Vegetarian Stew takes several minutes to prepare.

Amy Love's Thai Red Curry Vegetarian Stew takes several minutes to cook.

Amy Love's Thai Red Curry Vegetarian Stew makes 8 servings.

The ingredients for Amy Love's Thai Red Curry Vegetarian Stew are:

3 clove Garlic
3 tsp Ginger Root
2.50 cup, pieces or slices Mushrooms, fresh
1 cup, chopped Onions, raw
0.50 cup, chopped Scallions, raw
3 cup, cubes Butternut Squash
1 pepper Jalapeno Peppers
227 Tempeh
4 cup Imagine Organic Vegetable Broth
2 cup Bean sprouts
2 oz Dried Chile 1oz
2 tbsp Dr. Bronner's Coconut Oil
74 gram(s) bell pepper, red, sweet, raw
1.71 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can)
2 cup Zuchini (by RIGOURTORTOIS)

Here is how you make Amy Love's Thai Red Curry Vegetarian Stew:

Heat coconut oil in large saut? pan or Dutch oven. Sautee onions and cubed tempeh until slightly brown. Add mushrooms, red bell pepper, cubed squash and chopped zucchini and saut? until slightly soft. Add broth and bring to a simmer. Separately heat dried chilies in hot pan for about one minute. Take all hot peppers and chilies (with stems and ends cut off), garlic, and cube of fresh ginger and soak in 2 cups hot water for approximately half an hour. Add red curry pepper and chopped cilantro to hot water pepper mix and puree in blender or food processor. Add puree to simmering veggies. When veggies are soft and cooked through add 1 can organic coconut milk. Heat through. Serve over rice or noodles. Garnish with scallions and bean sprouts. Serving Size:?makes approximately 8 1.5 cup servings

The nutritional information for Amy Love's Thai Red Curry Vegetarian Stew is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 267.9

• Total Fat: 16.1 g
• Cholesterol: 0.0 mg
• Sodium: 259.0 mg
• Total Carbs: 22.0 g
• Dietary Fiber: 5.2 g
• Protein: 9.9 g