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Tempeh Tikka Masala with Kale. Vegan Glutenfree

Vegan Richa
  • 60 minutes
  • Serves 2

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