This is another dish I learned in my recent "Vegetarian Winter Casseroles" class, although I can't figure out why this recipe was included. It's not a casserole, at least not the can-of-mushroom-soup/cheesy broccoli-type thing that I usually imagine when I hear the word "casserole." The class might have been more aptly titled "Winter Braising," because that seems to be what all the recipes had in common. This one was a hit with the class and I couldn't wait to try it again.
The recipe is included in Peter Berley's The Modern Vegetarian Kitchen. I stayed pretty true to the recipe except for the addition of about two cups of green beans - I had them in my fridge and I didn't want them to go bad. This seems like a very versatile recipe in which you could include any number of vegetables, depending on what you have or like.
After all the tempeh and vegetables cooked, there was just enough broth to coat everything. I added a bit of water to smooth it out and make a little more liquid. It's more of a thick stew than a soupy, curry-type dish. The lemon zest and juice, together with the coconut milk and spices, make this incredibly fragrant and flavorful, although I think it's a misnomer to call this a "spicy" broth. It's very mild, not at all spicy. There's a lot of flavor, but no heat. At least not for someone who doesn't admit that something's spicy until I'm sweating and my nose is running. Even if it didn't sear my tongue, it was still delicious and definitely worth making again.
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