Ingredients:

• 1 package of 5 grain Tempeh (sliced)
• 2 medium sized potatoes (diced)
• 1 bag of frozen spinach (10 ounces)
• 1 zucchini (diced)
• 1 cup of water
• 1 can of coconut milk (13 ounces)
• 4 tablespoons of nutritional yeast
• 2 NOT-BEEF style bouillon cubes
• 3 tablespoons of ANNIE CHUN’S Thai peanut sauce
• 2 tablespoons of lemongrass paste
• 1.5 tablespoons of ginger
• 1/4 of an onion (diced)
• 2 large cloves of garlic (minced)
• 1 teaspoon of cumin
• 1.5 tablespoon of curry powder
• Liquid aminos and pepper to taste

Directions:

1. In a pot or large pan, add water and diced potatoes.
2. Boil potatoes for about 10 minutes or until they are almost cooked.
3. Add zucchini, coconut milk, ginger, garlic, spinach, onions, lemongrass, cumin, curry, and bouillon cubes with the potatoes.  Note: by now, most of the water has evaporated.
4. Simmer for 20 minutes.
5. Add nutritional yeast and peanut sauce.
6. Cook for another 10 minutes or until most of the liquid has evaporated (look at the picture for reference).
7. Serve with coconut rice or any other rice or quiona and cucumber salad.
8. Enjoy!