Ingredients
The following ingredients have 2 Servings
- 4 oz Tempeh cut into small cubes (about 3/4 cup (ensure tempeh is gluten-free if necessary))
- 1/2 cup water
- 1/2 teaspoon garam masala
- 1/2 teaspoon salt
- 1/4 teaspoon chili powder or cayenne
- 1/2 teaspoon paprika
- 2 tsp nondairy yogurt
- 2 teaspoons organic canola oil
- 1/2 teaspoon garam masala or to taste
- 1/4 teaspoon paprika or Kashmiri mirch
- 1 teaspoon coriander powder
- a generous pinch of asafoetida (hing - optional - omit to make gf)
- 1 teaspoon dried fenugreek leaves (methi)
- 1/4 teaspoon turmeric powder
- 1/2 medium onion chopped small (1/2 cup)
- 1/2 cup packed finely chopped Kale leaves (or greens of choice)
- 3 medium tomatoes chopped
- 1 inch ginger
- 5-6 cloves of garlic
- 1 green chili or to taste
- 1/2 tsp salt
- 1/2 teaspoon raw sugar
- 3 tbsp plain unsweetened non dairy yogurt
- 1/4 cup or more nondairy milk such as almond milk
