Easy & Healthy Thai Red Curry Stew
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 tablespoon olive oil
  • ¼ tsp crushed garlic
  • ¼ cup sliced onion
  • 1 package ]Lightlife Original Organic Soy Tempeh (or 9 oz of protein of choice)
  • 1 red bell pepper, diced
  • 1¼ cup diced sweet potatoes
  • 1 tablespoon Thai red curry paste*
  • 1 tablespoon coconut palm sugar (or cane sugar)
  • ½ tablespoon gluten free soy sauce
  • 1 15 oz can full fat coconut milk
  • juice from ½ lime
  • ½ cup vegetable broth
  • ½ cup fresh or frozen pineapple, diced
  • 1 cup chickpeas
  • 1 cup chopped fresh spinach
  • ¼ cup fresh chopped cilantro to garnish
  • 4 lime wedges to garnish
Instructions
  1. Heat olive oil in a large pot at medium heat, add in garlic, onion, tempeh, and bell pepper and sauté for about 5 minutes until the tempeh begins to brown and the onion starts to go translucent.
  2. Add in the diced sweet potato and sauté for 2 more minutes.
  3. Add in the red curry paste, sugar, coconut milk, broth, and lime juice and stir to combine, then bring everything to a boil.
  4. Once boiling add in the chickpeas and diced pineapple and reduce heat to low-medium.
  5. Simmer for about 15 minutes.
  6. Add in spinach and stir until spinach is wilted.
  7. Divide curry stew between 4 bowls and serve curry on it’s own or over ½ cup of cooked rice.
  8. Garnish each bowl with fresh roughly chopped cilantro leaves and a lime wedge.
Notes
*When choosing a store-bought Thai red curry paste be sure to check the ingredients label for "fish sauce" as this can sometimes be included in curry paste, if you don't need the dish to be vegetarian or vegan you can use any red curry paste you prefer!
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/easy-healthy-thai-red-curry-stew/