tempeh marsala- indian
Nutritional Info
- Servings Per Recipe: 5
- 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
View full nutritional breakdown of tempeh marsala- indian calories by ingredient
Introduction
low fat indian-serve with naan low fat indian-serve with naanNumber of Servings: 5
Ingredients
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Ingredients: Serves 2
Tempeh marinade:
4 oz Tempeh cut into small cubes,about 3/4 cup
1/2 cup water
1/2 teaspoon garam masala
1/2 teaspoon salt
1/4 teaspoon chili powder or cayenne
1/2 teaspoon paprika
1 teaspoon So Delicious plain Greek yogurt or 2 teaspoons plain coconut milk yogurt or non dairy yogurt
Curry:
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)
1 teaspoon dried fenugreek leaves (methi)
1/4 teaspoon turmeric powder
1/2 medium onion chopped small (1/3 cup)
1/2 cup 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 teaspoon raw sugar
2 Tablespoons So Delicious plain greek yogurt or non dairy yogurt
3-5 Tablespoons So Delicious plain unsweetened almond plus almond milk or non dairy milk of choice(nut milks work best)
Directions
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.
