I don’t know much about Indian cuisine and I’m a total sissy when it comes to spicy food, but this recipe from Vegan Richa is pretty great – very very easy to whip up, healthy, tasty and good comfort food for winter.
Makes enough for 2-3 servings.
8 oz tempeh, cut into half inch cubes
1 cup warm water
1 tsp garam masala
1 tsp salt
1/4 tsp of cayenne or more to taste
1 tsp paprika
1 tsp of vegan yoghurt (I used So Delicious coconut milk greek-style)
Heat a small on medium-low. Mix the everything together in a bowl then pour into the pan – let it simmer slowly for about 20 mins, until the liquid has cooked off/been absorbed. Add a teaspoon of oil and brown the tempeh. Remove from pan and set aside.
2 tsp canola oil
1 small onion, finely diced
1/2 tsp garam masala
1/4 tsp paprika
1 tsp ground coriander
1/8th tsp of ground fenugreek
1/4 tsp turmeric
1 bunch of swiss chard, finely chopped and washed well in salted water
3 fresh tomatoes, pureed
1/2 tsp ground ginger
1/2 tsp garlic powder
Add the oil to the pan you were using, keeping the heat to med-low, and saute the onion for about 5 mins, till translucent. Add all the spices and stir well, then add in the kale. Stir again, let it cook down a couple of minutes and add the tomatoes, ginger and garlic (fresh can be subbed for dry, I was just too lazy this time round). Let it simmer uncovered for 20 mins.
1/2 tsp sugar
2 tbsp vegan yoghurt
1/4 c of unsweetened milk (approx.)
Add the above to your pan and mix – add more or less milk depending on the consistency you want. Let it cook another 3-5 minutes and then serve over rice.