tempeh marsala- indian
- Number of Servings: 5
Ingredients
Please Vote for my recipe(Tempeh and Kale Tikka Masala) in this week's So Delicious® Dairy Free SO Much to Love Giveaway! 1st row, last picture. You can vote everyday till Sunday and will be entered to win daily prizes, and if my recipe gets the most votes, you'll be entered to win a great weekly prize. Thanks a bunch!:)Ingredients: Serves 2Tempeh marinade:4 oz Tempeh cut into small cubes,about 3/4 cup1/2 cup water1/2 teaspoon garam masala1/2 teaspoon salt1/4 teaspoon chili powder or cayenne1/2 teaspoon paprika1 teaspoon So Delicious plain Greek yogurt or 2 teaspoons plain coconut milk yogurt or non dairy yogurtCurry:2 teaspoons organic canola oil1/2 teaspoon garam masala or to taste1/4 teaspoon paprika or Kashmiri mirch1 teaspoon coriander powdera generous pinch of asafoetida(hing)1 teaspoon dried fenugreek leaves (methi)1/4 teaspoon turmeric powder1/2 medium onion chopped small (1/3 cup)1/2 cup finely chopped Kale leaves or greens of choice3 medium tomatoes chopped1 inch ginger5-6 cloves of garlic1 green chili or to taste1/2 teaspoon raw sugar2 Tablespoons So Delicious plain greek yogurt or non dairy yogurt3-5 Tablespoons So Delicious plain unsweetened almond plus almond milk or non dairy milk of choice(nut milks work best)
Method:
Mix all the ingredients of the marinade and add Tempeh.
Cook the mixture in pan on low heat, partially covered for 15-20 minutes or until all the liquid is absorbed by the tempeh.
Once the tempeh is dry, add a teaspoon of oil and toss on medium for 2-3 minutes, until the edges of the tempeh become golden. Take off heat and keep aside.
Curry:
Meanwhile, in a deep medium pan, add 2 teaspoons oil and heat on medium.
Add the onion and cook for 7-8 minutes, stirring occasionally till it becomes translucent and golden.
Add the spices( turmeric, coriander powder, hing, garam masala, paprika and fenugreek leaves) and mix well. Add Kale, mix and cook for another minute.
Blend the tomatoes, ginger, garlic and chili into a smooth puree.
Add the puree to the onion mixture and cook on low-medium heat for 15-20 minutes stirring occasionally, until the mix thickens, comes together and leaves oil on the sides.
Add the crisp tempeh, and greek yogurt, salt and sugar and mix well.
Taste and adjust spices, salt.
Add almond milk to get the curry consistency you like.
Mix well and bring to a boil on low heat.
Take off heat, serve hot topped with fresh chopped cilantro, with Indian flat breads(Roti/Naan) or Basmati rice.
Serving Size: makes 2 servings
Number of Servings: 5
Recipe submitted by SparkPeople user SARAMASTERSART.
Mix all the ingredients of the marinade and add Tempeh.
Cook the mixture in pan on low heat, partially covered for 15-20 minutes or until all the liquid is absorbed by the tempeh.
Once the tempeh is dry, add a teaspoon of oil and toss on medium for 2-3 minutes, until the edges of the tempeh become golden. Take off heat and keep aside.
Curry:
Meanwhile, in a deep medium pan, add 2 teaspoons oil and heat on medium.
Add the onion and cook for 7-8 minutes, stirring occasionally till it becomes translucent and golden.
Add the spices( turmeric, coriander powder, hing, garam masala, paprika and fenugreek leaves) and mix well. Add Kale, mix and cook for another minute.
Blend the tomatoes, ginger, garlic and chili into a smooth puree.
Add the puree to the onion mixture and cook on low-medium heat for 15-20 minutes stirring occasionally, until the mix thickens, comes together and leaves oil on the sides.
Add the crisp tempeh, and greek yogurt, salt and sugar and mix well.
Taste and adjust spices, salt.
Add almond milk to get the curry consistency you like.
Mix well and bring to a boil on low heat.
Take off heat, serve hot topped with fresh chopped cilantro, with Indian flat breads(Roti/Naan) or Basmati rice.
Serving Size: makes 2 servings
Number of Servings: 5
Recipe submitted by SparkPeople user SARAMASTERSART.
Nutritional Info Amount Per Serving
- Calories: 162.9
- Total Fat: 4.2 g
- Cholesterol: 0.5 mg
- Sodium: 39.2 mg
- Total Carbs: 21.9 g
- Dietary Fiber: 7.5 g
- Protein: 12.0 g