Marinated tempeh in a Punjabi-style gravy with lots of cumin, fresh tomatoes, and spices. This style of gravy is usually thinned down with milk, so I’ve substituted dairy milk for coconut milk, making this curry suitable for vegans.
Tempeh is a cultured soya bean product popular in Indonesia. It’s very low in fat, high in protein, easy to digest, plant-based, and delicious.
Medium spice, vegan
