Ingredients

The following ingredients have 4 Servings
  • 1 tsp oil (divided)
  • 3/4 tsp cumin seeds
  • 3 cloves of garlic (finely chopped, divided)
  • 1.5 cups chopped asparagus (1 to 2 inch pieces)
  • 1/2 small onion chopped (3/4 cup)
  • 1/2 inch ginger (minced)
  • 1/2 tsp garam masala
  • 1/4 tsp turmeric
  • a generous dash of black pepper or cayenne or both - I always add both
  • 2 medium tomatoes (chopped)
  • 2 tsp ketchup
  • 1 cups cubed chickpea flour tofu (or other firm tofu or use cooked chickpeas or beans)
  • a big handful of baby spinach ( or other baby greens of choice)
  • 1/2 tsp or more salt to taste
  • 1/4 to 1/2 tsp sugar
  • 1/2 cup or more non dairy milk (cashew milk for creamier)

Instruction

  • Heat 1/2 tsp oil in a skillet over medium heat. when hot, add cumin seeds and let them get fragrant or change color considerably. 2 mins.
  • Add the chopped asparagus and 1 clove of minced garlic. Cook for 2 minutes or until some edges are golden. Stir occasionally. Transfer the asparagus to a plate.
  • In the same skillet, add 1/2 tsp oil, onion, garlic, ginger and a pinch of salt. Cook until translucent. 4 mins. Stir occasionally.
  • Add the spices, tomatoes, ketchup and a good splash of water. Cook until the tomatoes are saucy. 5 mins. Stir occasionally and mash the larger pieces.
  • Add the chickpea tofu, spinach, and asparagus and mix in. Add the non dairy milk, salt and sugar and mix in. Cover and cook for 3 minutes. Taste and adjust salt, sweet and heat. Add more non dairy milk or cashew cream if needed and bring to a boil. Garnish with cilantro and red pepper flakes. Serve hot over rice, cooked grains or with flat bread.