Green Vegetable Saag Aloo with Tempeh
Ingredients
- 1 tsp ground cumin
- 1 tsp turmeric
- Cube of ginger, finely chopped, or 1 tsp ground ginger
- 1 red onion, chopped
- 2 cloves of garlic, chopped
- 1/2 block of tempeh, cubed
- Small bag of spinach
- 2 handfuls of baby potatoes, sliced
- 1/2 tsp ground coriander
- Mixed green vegetables (such as courgette, edamame beans, asparagus)
- 2 tomatoes, sliced
- Salt and pepper, to taste
Preparation
Boil the baby potatoes for 12-15 minutes, then drain and set aside.
In a large pan, heat 1 tbsp of vegetable oil. Add the chopped onion, garlic, mixed green vegetables (except tomatoes), tempeh, ground cumin, turmeric, ground coriander, and ginger. Stir and cook for 2-3 minutes.
Add 1/4 cup of water to the pan and simmer until the water evaporates.
Cover the pan with a lid and heat on low for 4-5 minutes.
Add the spinach and sliced tomatoes to the pan. Cover for a couple of minutes to wilt the spinach.
Remove the lid and simmer, stirring occasionally, until the vegetables are cooked to your liking.
Season with salt and pepper.
Serve as a main course or side dish.