INGREDIENTS
1
generous pinch Asafoetida
1 tsp
Coriander, powder
5 cloves
Garlic
1
inch Ginger
1
Green chili
1/2 cup
Kale, packed
1/2
Onion chopped small (1/2 cup), medium
4 oz
Tempeh
3
Tomatoes, medium
1/4 cup
Nondairy milk such as almond milk
1/4 tsp
Chili powder or cayenne
1 tsp
Fenugreek, dried
1 tsp
Garam masala
1/2 tsp
Paprika
1 tsp
Salt
1/2 tsp
Sugar, raw
1/4 tsp
Turmeric, powder
2 tsp
Canola oil, organic
2 tsp
Yogurt, nondairy
3 tbsp
Yogurt, plain unsweetened non dairy
1/2 cup
Water
1/4 teaspoon paprika or Kashmiri mirch