Green Curry Tempeh Stew With Millet

Makes 6 servings

Coconut milk gives this soup its rich, creamy texture. A fresh green curry paste of onion, garlic, ginger, and jalapenos enlivens the flavor. If you don't find lite coconut milk at the grocery store, substitute 1/2 cup regular coconut milk mixed with 1/3 cup water.

1 1/4 cups water
1/2 cup millet, picked over, rinsed, and drained
1/2 medium onion, coarsely chopped
5 cloves garlic, peeled
1 inch fresh ginger, peeled and coarsely chopped
2 jalapenos, seeded and coarsely chopped
3 cups vegetable stock
8 ounces tempeh, cut into 1/2-inch cubes
1 cup frozen baby peas
1/3 cup coarsely chopped fresh basil leaves
1 14-ounce can lite coconut milk
3 tablespoons lime juice
Salt, to taste
Cooking spray

1. In a medium saucepan, bring 1 1/4 cups water to a boil. Add millet, cover, and cook over low heat until water is absorbed, 20 to 25 minutes. Fluff with a fork and set aside.

2. In a blender or food processor, puree onion, garlic, ginger, and jalapenos to a fairly smooth paste. Add 1 to 2 tablespoons water, if necessary, to process.

3. Lightly spray a large saucepan. Add onion mixture and saute over medium-low heat, stirring often, for 7 minutes, until mixture becomes dryer and darker in color.

4. Add vegetable stock, tempeh, peas, basil, and reserved millet. Bring to a boil, cover, and simmer over medium heat for 5 minutes. Stir in coconut milk, lime juice, and salt. Heat until warmed through, but do not boil.

VEGAN

Per Serving: 246 Cal (36% from fat), 12g Prot, 10g Fat, 29g Carb, 140mg Sod, 0mg Chol, 5.5g Fiber.

Jean Patterson is a freelance food writer based in Pasadena, California.

"Hearty Grain Stews"
Copyright 2000 by Veggie Life. All rights reserved.
Originally published in Veggie Life, Autumn 2000.