Thai Vegetable Stew - Food Revolution Network

Ingredients

• 2 tbsp water (+1 Tbsp as needed)
• 2 cups onion (diced)
• 5 medium garlic cloves (minced)
• 2 cups orange sweet potatoes (peeled and cubed, see note, +½ as desired)
• ½ tsp salt (optional)
• 1 tsp coriander seeds (or ½ tsp ground)
• ¼ tsp crushed red pepper flakes (or more if you like the heat!)
• 1 stalk lemongrass (optional)
• 1 ½ cups organic zucchini (cubed, +½ cup as desired)
• 1 cup bell pepper (red, orange or yellow, chopped)
• 2 cups vegetable broth (unsalted, preferably homemade)
• ¾ cup water (+¼ cup as needed)
• 13.50 oz coconut milk (light, BPA-free canned)
• ½ cup organic peanut butter (unsweetened and unsalted)
• 1 tbsp organic tamari (reduced-sodium or coconut aminos)
• 1 ½ tbsp fresh ginger (grated)
• ½ 350 gm package organic tofu (or whole package, firm or extra-firm, cut into bite-sized cubes — see notes for soy-free option)
• 6 cups organic spinach leaves (+2 cups as desired, loosely packed, can substitute Swiss Chard leaves)
• 2 ½ tbsp lime juice (freshly squeezed, +½ Tbsp as desired)
• cilantro (optional, for serving, chopped)
• lime wedges (for serving)