Tempeh Tikka Masala with Kale. Vegan Glutenfree
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Vegan Richa · by Vegan Richa★ 5.0 (9)

Tempeh Tikka Masala with Kale. Vegan Glutenfree

NUTRITION · PER SERVING60M COOK
CAL 12%·PRO 30%
CARBS 21G34% OF CAL
7G FIBER7G OTHER8G TOTAL SUGAR
FAT 14G49% OF CAL
2G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy tempeh cooked with Indian spices in a rich tikka masala sauce with kale and tomato. Complex flavors in a vegan curry served with rice.

mainindiancurrytofudairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 2
  • 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
PREP
15M
SODIUM
1214MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.