Hearty southeast asian vegetable stew

Another vegetarian dish......I'm on a roll........

This recipe actually came from my family recipe; tried and true and possibly vegan.

The funny thing about this is I'm not a vegan nor vegetarian, but actually grew up eating these.

Needed:

Serves about 4 as accompanying dish or 2 as main course

Cut green beans (frozen is easier) about 2 cups

Diced carrots (frozen as well) about 1 cup

Medium sized potato, diced medium (optional)

1 whole tempeh, diced or substitute with firm tofu (half) diced medium)

Coconut milk - 1/2 can

Vegetable stock/broth - 1 cup

Chopped garlic - 1tbsp

Chopped shalots - 1tbsp or substitute chopped red onions 1/2 cup

Mild curry powder - 1tbsp

Or substitute with a mixture of cumin, turmeric, paprika, cinnamon and nutmeg (this is better)

Method:

I like to deep fry my tofu or tempeh, but this is optional, so you can quickly sautee until it's pale brown and crisp on the outside.

In a separate pan/pot, sautee the garlic, shallots/onion along with the dried herbs with olive oil. If the dried herbs turn pasty......this better.

Toss into the pot the frozen green beans, carrots and stir until all the ingredients coat the vegetables. Let cook for another 10 mins and add coconut milk and vegetable broth and let cook until it starts to thicken a little. When it thickens add the tempeh/tofu and cook for another 15 mins. Season with salt and pepper to taste.

Let cool and serve with basmati rice.

Or, if you add precooked potatoes and let it thicken together, it becomes a vegetable stew.

Bonne Chance!!