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Spinach 'paneer' With Tempeh And Tomatoes

Mix a tablespoon of olive oil with 1/2 tsp each of ground coriander and cumin and a pinch of salt. Cut tempeh into 1/2 inch cubes and coat with oil and spice mixture. Heat 3 tbsp of oil in a frying pan that has a lid. Once shimmering, add the tempeh cubes, turning occasionally until brown on all sides. Remove from pan and set aside. Add a splash more oil (if needed), and then add onions. Fry for a. . .

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Servings: 4

Prep Time: 00:10

Cook Time: 00:35

Main Ingredients

8 oz tempeh

2 small onions, chopped

1 inch piece of ginger, peeled and grated

5 cloves of garlic

1 serrano chili

1 pint cherry or grape tomatoes, halved

1 tbsp tomato paste

2 tsp ground coriander seed (freshly ground is best)

2 tsp ground cumin (freshly ground is best)

1/2 tsp ground turmeric

1/2 tsp chili powder (if you have dried chilis you can grind fresh, do that! )

3 cups of fresh baby spinach

Preparation

1Mix a tablespoon of olive oil with 1/2 tsp each of ground coriander and cumin and a pinch of salt.

2Cut tempeh into 1/2 inch cubes and coat with oil and spice mixture.

3Heat 3 tbsp of oil in a frying pan that has a lid. Once shimmering, add the tempeh cubes, turning occasionally until brown on all sides. Remove from pan and set aside.

4Add a splash more oil (if needed), and then add onions. Fry for about 8 - 10 minutes until they turn golden brown.

5Add the ginger, chili, and garlic. Stir well and fry for a minute or so.

6Add the tomatoes and tomato paste. Stir. Put the lid on the pan and let the mixture cook for 6-8 minutes until they soften.

7When tomatoes are soft, add the remaining coriander and cumin along with the turmeric and a generous pinch of salt. The mixture should be pretty paste-like with not much water. If it's too watery, put lid back on pan and cook for additional 5 minutes.

8Add the tempeh back to the pan and toss with mixture to coat.

9Add spinach in loose heaps and stir in to coat in the sauce. Let one handful wilt a little before adding another.

10When all spinach is added, put lid back on pan and cook for a final 5 minutes.

11Remove lid, stir and serve over rice with naan.

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