Indian Recipes For Dinner

Tempeh and Cauliflower in Spicy Paprika Yogurt Sauce Indian

Tempeh And Cauliflower In Spicy Paprika Yogurt Sauce Indian

Ingredients

• recipe for : Kashmiri Rogan Josh
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon coriander seeds
• 1/4 to 1/2 teaspoon black peppercorns

YOGURT SAUCE:

• 3/4 cup nondairy yogurt
• 1/2 cup water
• 1 teaspoon smoked paprika or sweet paprika
• 1/4 to 1/2 teaspoon cayenne
• 2 to 3 tablespoons roasted or fresh red bell pepper
• 1/2 to 3/4 teaspoon salt
• 1/4 teaspoon ground cardamom
• 1 (1-inch) knob of ginger
• 5 cloves garlic

THE TEMPERING:

• 2 teaspoon safflower or other neutral oil
• 2 cassia or bay leaves
• 3 cloves
• seeds from 1 green cardamom
• 1 (2-inch) cinnamon stick
• 2 tablespoons water

TEMPEH AND CAULIFLOWER:

• 2 cups small cauliflower florets
• 8 ounces tempeh, cut into 1/2-inch dice and steamed
• 2 tablespoons chopped cilantro, for garnish
• 1/2 teaspoon lemon juice, for garnish

Method

1. Combine the fennel seeds, coriander seeds, and peppercorns in a small skillet over medium heat
2. Dry roast until the fennel seeds change color, stirring frequently, 1 to 2 minutes
3. Cool the spices, coarsely grind in a mortar and pestle or grinder, and set aside
4. In a blender, combine all the ingredients for the yogurt sauce and blend well until smooth
5. Set aside
6. Heat the oil in a large skillet over medium heat
7. Add all the ingredients for the tempering and cook until the bay leaves turn golden, 1 to 2 minutes
8. Add the cauliflower florets and increase the heat to medium-high
9. Cook until the cauliflower is lightly golden on some edges, 2 minutes
10. Add the steamed tempeh and cook for 2 minutes
11. Reduce the heat to medium-low
12. Add 2 tablespoons of water to reduce the temperature of the pan in preparation to add the yogurt sauce
13. Add the yogurt sauce and ground roasted spices from step 1 and mix well
14. Cover and cook until the cauliflower is tender and the sauce thickens, 15 to 17 minutes
15. Taste and adjust the salt, if needed
16. Cook a few minutes longer uncovered to further reduce the sauce if needed, so it forms a glaze over the tempeh and cauliflower
17. Garnish with cilantro and lemon juice
18. Discard the cinnamon stick and bay leaves
19. Serve hot