Ingredients

  • 1 cĂ c Huile divisĂ©
  • < span class=" wprm-recipe-ingredients-unit-system wprm-recipe-ingredients-unit-system-1">3/4 TL (0.75 cc) Graines de Cumin
  • 3 girofle < span class="wprm-recipe-ingredients-unit- system wprm-recipe-ingredients-unit-system-2"> d’ail finement hachĂ©es, divisĂ©es
  • < span class="wprm-recipe-ingredients-unit-system wprm-recipe-ingredients-it-system-1">1.5 cups (201 g) < /span> asperges hachĂ©es 1 Ă  2 morceaux de pouce
  • 1/2 (0.5) petit oignon hachĂ© 3/4 cup< /li>
  • < span class="wprm-recipe-amount of ingredients">1/2 pouce (0.5 pouce ) gingembre hachĂ©
  • 1/2 tsp (0.5 cc) garam masala
  • 1/4 cc (0.25 cĂ c) < a href="https:// www.shareasale.com/m-pr.cfm?merchantID=112426&userID=1230881&productID =1227 926682" target="_blank" class="effortless-affiliate-link" rel=" nofollow">curcuma
  • un gĂ©nĂ©reux trait de poivre noir ou cayenne ou les deux – j’ajoute toujours les deux
  • 2 tomato moyennes hachĂ©
  • 2 cc ketchup
  • 1 Cups ( 120 g) tofu Ă  la farine de pois chiches en cubes Ou autre tofu ferme or utiliser of pois chiches ou of haricots cuits< /li>
  • a large poignĂ©e de bĂ©bĂ© Ă©pinards ou autres jeunes pousses de choix
  • 1/2 TL ( 0, 5 cĂ c) ou plus de sel au goĂ»t< / span>
  • 1/4 to 1/2 cc sucre
  • 1/2 cup (122 ml) ou plus de lait non laitier lait de cajou pour plus c remeux
  • Preparation

  • Heat 1/2 teaspoon oil in a skillet over medium-high heat. When hot, add the cumin seeds and allow them to flavor or change color significantly. 2 minutes.
  • Add the chopped asparagus and 1 clove of chopped garlic. Bake for 2 minutes or until some edges are golden brown. Stir occasionally. Put the asparagus on a plate.
  • In the same pan, add 1/2 tsp oil, the onion, garlic, ginger and a pinch Salt. Cook until translucent. 4 minutes. Stir occasionally.
  • Add the spices, tomatoes, ketchup and a good splash of water. Cook until the tomatoes are in the sauce. 5 minutes. Stir occasionally and crush larger pieces.
  • Add the tofu to the chickpeas, spinach and asparagus and mix. Add plant milk, salt and sugar and stir. Cover and cook for 3 minutes. Taste and adjust for salt, sweetness and spiciness. Add more plant-based milk or cashew cream if needed and bring to a boil. Garnish with coriander and red pepper flakes. Serve hot over rice, cooked cereals or flatbread.
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