Vegetable & Tempeh Coconut Curry

Ingredients

• 1 1/2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 large onion, chopped
• 2 cups vegetable broth
• 1 cup farro
• 2 tsp. olive oil spread
• 16 oz. tempeh (plain or flax variety), chopped into 1/2-inch cubes
• 1 each small red bell pepper and orange bell pepper, chopped
• 1 large yellow summer squash, chopped
• 2 Tbsp. peeled and minced fresh ginger
• 2 Tbsp. curry powder
• 1 Tbsp. ground turmeric
• 1/2 tsp. ground cayenne pepper
• 9 oz. coconut milk
• 2 1/2 cups snap peas
• 1 Tbsp. reduced-sodium tamari sauce
• 5 Tbsp. chopped fresh cilantro leaves
• 5 Tbsp. chopped scallions