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Preparation time
15 minutes
Total time:
30 minutes
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Ingredients
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30 mL (2 tbsp.) olive oil
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1 block (240 g) tempeh, cut into cubes
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1 onion, chopped
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2 cloves garlic, minced
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15 mL (1 tbsp.) freshly grated ginger
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10 mL (2 tsp.) curry powder
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2,5 mL (1/2 tsp.) chili powder
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2,5 mL (1/2 tsp.) cumin
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1 mL (1/4 tsp.) cinnamon
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15 mL (1 tbsp.) maple syrup
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15 mL (1 tbsp.) soy sauce
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125 mL (1/2 cup) vegetable broth
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1 can (400 mL) coconut milk
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1 container (150 g) cherry tomatoes, halved
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175 mL (3/4 cup) cauliflower florets
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60 mL (1/4 cup) freshly chopped cilantro
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To taste, salt and pepper
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4 naan breads
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Directions
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In a wok set over high heat, swirl half the oil and brown tempeh for about 3 minutes. Set aside on a plate.
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In the same wok, swirl remaining oil and sauté onion, garlic and ginger for 2 minutes. Add curry powder, chili powder, cumin, cinnamon, maple syrup and soy sauce, then return tempeh to the wok. Sauté for 1 minute.
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Add remaining ingredients, except cilantro, and simmer until vegetables are al dente. Season to taste and garnish with cilantro. Serve with rice or naan bread.
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