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Thai Inspired Winter Stew

Thai Inspired Winter Stew

Like many vegans, I love me some Thai food but I’m also wary because of concerns of animal “ingredients” ending up in the food – there is a real confusion within many cultures about what constitutes “vegetarian” as many think that as long as meat is avoided, sauces, broths, curries, etc. with are fine as long as there are no actual pieces of flesh in them – so I tend to only go to trusted places or make Thai food myself. I am also trying to eat lighter these days, so I am technically oil-free in the home, and I’m moving away from nuts like cashews to only once in a while. (Trust me, though, I will never drag on anyone who eats ‘em.) With a lighter sensibility, this isn’t exactly like Thai food (remember, no oil), but it is Thai-inspired and I think that you’ll taste and enjoy that. This is a great, warming, vegetable-laden winter stew, perfect over your choice of grains, and excellent as flavorful leftovers the next day.


Thai Inspired Winter Stew
Makes four large servings

1/3 cup low-sodium vegetable broth plus a few extra tablespoons as needed
2/3 cup shallots, chopped
2 – 3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 hot pepper, seeded and minced
(I used jalapeno) (leave some seeds in for a hotter stew)
12 oz. fresh broccoli, cut into florets
15 oz. cooked chickpeas, drained and rinsed
13.5 oz. lite coconut milk
14.5 oz. crushed tomatoes
1 – 2 tablespoons red curry paste*
˝ tablespoon low-sodium tamari
1 cup defrosted peas

Heat a large skillet over medium-high heat for a minute, then add 1/3 cup of your broth. Allow to heat for another minute, then add your shallots. Cook for three minutes, then add your garlic, ginger and hot pepper and reduce to medium heat. Sauté, adding broth by the tablespoon as needed to keep things moving. Add the broccoli and sauté, continuing to add broth by the tablespoon as needed to keep things from sticking. After about seven minutes, toss in the chickpeas, continuing to stir.

In a blender, combine the coconut milk, tomatoes, curry paste and tamari; blend until smooth. Pour into the skillet with the broccoli and cook, over medium-low, for five minutes. Add the defrosted peas and cook together until they are cooked through. Serve over rice and enjoy.

* Please note that some curry pastes, especially red ones, have anchovies and/or fish sauce in them so read the ingredients carefully. I used this one from Thai Kitchen: Thai Kitchen Red Curry Paste -- 4 fl oz

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