Coconut tempeh stew

“This is a simple 1 pot dish.....cooking a meal from scratch could not be easier! Tempeh is a great source of protein and really easy to work with. It has a strong flavour so can stand up to other strong flavours such as tamari or spices, as in this dish.”

Prep time - 10 minutes

Cook time - 30 minutes

Difficulty - Easy

Serves/makes - 1-2 portions

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Ingredients

1/2 block tempeh, cut into small cubes

1 medium-sized sweet potato, cut into cubes, no need to peel

1 large onion, sliced

2-3 garlic, sliced

1T coconut cream

1T peanut butter

1T stock powder

1t coriander seeds

1/2 teaspoon ground ginger

A dash of cayenne pepper

Salt, to taste

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Method

1. Add all of the ingredients to your pan

2. Pour in enough water so the ingredients are just covered

3. Bring to the boil on a high heat then reduce to a simmer

4. Add a little hot water if the pan dries out too much (I keep a full kettle on stand by for dishes like this)

5. Cook for around 30-40 minutes until the sweet potatoes are cooked through and the onions no longer taste raw.

6. Serve....it's that simple!!!

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Notes

• Top with seeds if you wish, I used a lovely combination of pumpkin seeds, buckwheat, sunflower seeds and pine nuts.

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