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Ingredients

• 1/2 tablespoon coconut oil or organic canola oil
• 2 cups onion, diced
• 5 medium-large cloves garlic, minced
• 2 cups yams, peeled and chopped in bite-size chunks
• 1/2 teaspoon sea salt
• 1 teaspoon whole coriander seeds
• 1/2 teaspoon crushed red pepper flakes (or more if you like the heat!)
• 1 stalk lemongrass
• 1 1/2 cups zucchini, halved or quartered lengthwise (depending on thickness of zucchini) and sliced about ¼ thick
• 1 cup red, orange, or yellow pepper, chopped in chunks
• 2 cups vegetable stock
• 3/4 cup water
• 1 can (400 ml) light coconut milk
• 1/2 cup + 1-2 tbsp natural peanut butter (can substitute almond or cashew butter)
• 1 tablespoon tamari
• 1 1/2 tablespoons grated fresh ginger
• 1 package (350-g/12-oz) firm or extra-firm tofu, cut into bite-sized cubes, about ¾
• 6 cups - 8 cups fresh baby spinach leaves, loosely packed (can substitute other leafy greens like Swiss Chard)
• 2 1/2 tablespoons freshly squeezed lime juice
• fresh cilantro for serving (optional)
• few lime wedges for serving

Description

Peanut Thai Vegetable Stew - A Recipe From Food Network Canada. This Beautifully Flavored Stew Is Brimming With Vegetables And Tofu In A Creamy Peanut-coconut Sauce That Is Not Too Rich Or Heavy. Sure To Become A Favorite! Recipe By Dreena Burton.

Food Network Canada