Sweet And Savory
For a rich and delicious stew that is creamy, sweet and hot, try this recipe from REAL co-founder Gary De Mattei. When naming it we realized it was a lot like many of the Chicken Tikka Masala recipes available, only without the tomato purée. Maybe next time we make this dish we will add a cup of tomato purée in place of a cup of water because we will be making this dish again and again, it’s that good. I hope you enjoy it, too.
1 cup water
3 carrots, chopped
3 stalks celery, chopped
1 large onion, chopped
2 cloves of garlic, chopped
3 cups of shredded cabbage
2 teaspoons Garam Masala
2 teaspoons of Madras Curry
2 teaspoons of garlic powder
2 teaspoons of turmeric
2 teaspoons of paprika
1 teaspoon of smoky paprika
1/2 teaspoon of medium hot smoky chipotle powder (more if you like it hot, less if not)
2 cups baked butternut squash
12 dried apricots (stewed or cooked)
1 cup coconut milk
2 cups water or vegetable stock (more for thinner sauce)
1 pound marinated tempeh*, cubed
1 large potato, cubed
1 package (12 ounces) frozen peas or 12 ounces fresh peas.
Salt to taste (optional)
1. Sauté carrots, celery, onion, garlic, cabbage with water, in a large frying pan or stew pot.
2. Mix the spices in with the cooking vegetables, cover, lower the heat, and simmer/steam until vegetables and spices are incorporated (about ten to 12 minutes).
3. Blend together the butternut squash, cooked apricots, coconut milk and water or stock.
4. Pour the sauce over the cooking vegetables. Bring to a boil. Lower the heat, cover with a lid, and simmer for 15 minutes.
5. Add in the marinated tempeh, potato and peas.
6. Cover the stew and simmer for an additional 10 minutes.
7. Keep warm and serve with your favorite whole grains.
* The link to tempeh marinade is one version you may use. For this dish, cooked apricots are listed. Gary cooked the apricots with the tempeh marinade and blended the marinade with the apricots to make the sauce.
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