By Devi Poojari
August 10, 2023
Image Credit: Wallpaper Flare
Cubes of tempeh and fresh vegetables cooked in a creamy tomato sauce, is perfect to pair with bread, rice or rotis and enjoy a protein-packed meal.
250 grams tempeh cubes 1 onion, chopped ¼ cup carrots, sliced ¼ cup zucchini, chopped 1.5 cups fresh tomato puree 4-5 cashews, soaked 2 teaspoons ginger-garlic paste 1 teaspoon cumin powder 1 teaspoon red chilli powder 1 tablespoon vegetable oil Salt, to taste
Heat the oil in a pan and fry the tempeh cubes until browned on all sides.
Set aside and tip in the onion and sauté for 3-4 minutes.
Add the carrots and cook for a few more minutes, before adding the ginger-garlic paste.
Cook until aromatic, while you grind the cashews into a smooth paste.
Add it to the pan and mix well, before adding the tomato puree and seasoning with spices.
Cook the puree until the oil begins to separate at the edges and add some water to thin the mixture.
Season with salt, add the tempeh cubes and simmer for 5 minutes. Serve warm.