• 12 oz (340.2 g) paquet de n’importe laquelle des lanières sans poulet Beyond, 2 tasses charged hachées You will use an 8 ounce packet of tempeh, a cup and cubes
  • 1 piment vert fort
  • 2 cuillère à soupe Yourt non laitier ou lait de coco epais
  • 1/ 2 à the (0.5 cc) jus de citron vert
  • 1/4 càc (0.25 TL ) poivre noir< /span>
  • Preparation

  • Cut the strips into bite-sized pieces (3/4 inch). Whisk together the yoghurt, chili and lime juice until smooth. Add a tablespoon of water if needed. Add to base next to meat or tempeh and marinate for at least 15 minutes.
  • Prepare the sauce: Heat the oil in a large one pan on medium heat. Add the onion and cook for 2 minutes. Add the ginger, garlic, chili and a pinch of salt and sauté until translucent. 4 to 5 minutes, stirring occasionally to avoid burning.
  • Add the tomatoes and cook until in the sauce are. 3-4 minutes.
  • Add the spices, 1/2 tsp Garam Masala Kasoori Methi and salt and mix well. Add the strips, water and mix well. Reduce the heat to medium-low, cover and simmer for 15 minutes. Taste and adjust the salt and spices. Mix and simmer another 5 to 10 minutes. (10 minutes for tempeh).
  • Garnish with garam masala and a pinch of coriander. Serve hot with flatbread or rice
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