This is a little different from the one I posted on my blog before. The difference: I added red beans. You could also skip the beans and do 2 packages of tempeh rather than 1. I just thought it needed a little more bulk :)
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Main Course
Servings: 4
Author: Jenné
Ingredients
1head cauliflowercored and chopped
1large sweet potatocubed
3tbspoil
1tspturmeric powder
1tspsmoked paprika
1tspground coriander
1 ½tspgaram masala
6clovesof garlicminced
1inchfresh gingerminced
½yellow oniondiced
1red bell pepperdiced
1 28ozcan of diced tomatoes
¼cupcoconut milk or coconut cream
1cupnon-dairy yogurtplain & unsweetened
1package tempehcubed
1can of red kidney beansdrained & rinsed
1tspsalt
⅓ - ½tspcayenne pepper
Cilantro
Instructions
Preheat oven to 375°, and line a baking sheet with a silicone mat or parchment paper.
Toss the cauliflower with 1 tablespoon of grapeseed oil, and spread evenly over the baking sheet.
Do the same with the sweet potato on a separate baking sheet.
Sprinkle on some salt.
Roast for 35-45 minutes, until vegetables are tender.
Instant Pot Instructions
Turn the Instant Pot onto sauté and add 1 tablespoon of oil to the pot.
Once warm add the turmeric, paprika, coriander, and garam masala and toast for 15 seconds.
Then add the garlic and ginger and stir well to sauté for another 15-30 seconds.
Add the onion and pepper, and continue to sauté until onions soften.
Add diced tomatoes, coconut milk or cream, non-dairy yogurt, tempeh, beans and salt.
Cancel the sauté setting, place the lid on the Instant Pot, and set it to pressure cook for 12 minutes.
Allow it to natural steam release for at least 10 minutes.
Release any remaining steam, and remove the lid.
Add the roasted vegetables, and stir. Season to taste with more salt if needed.
Serve over rice with cilantro and an extra drizzle of non-dairy yogurt.
Stovetop Instructions
Warm 1 tbsp grapeseed oil in a large pot over medium heat. Add the spices to toast for 15 seconds. Then add the garlic and ginger and stir well to sauté for another 15-30 seconds.
Add the onion and pepper, and continue to sauté until onions soften.