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(Roughly for 2 servings)

For the sauce:

• Rapeseed oil or Albaöl
• Ginger
• Onions
• Garlic
• 1 tsp chili paste
• Garam Masala
• Curry powder
• Cumin
• Turmeric
• 3 tbsp tomato paste
• 2 cans brown lentils (or other lentils/legumes)
• 1 can chopped tomatoes
• A splash of water
• Vegetable broth powder
• Soy milk or other plant-based milk
• 1 tbsp brown almond butter
• Fresh spinach
• + Whole grain rice

For the topping:

• 1 block Tempeh
• A splash of soy sauce
• Garam Masala, curry powder
• Chili powder
• A splash of agave syrup / rice syrup
• 2 tbsp plain soy yogurt
• 1 lime
• Fresh cilantro
  
  

Preparation 👩‍🍳

Sauté ginger, onions, and garlic in a little oil. Add chili paste, spices, and tomato paste.

Drain and rinse the lentils, then add them to the pan as well. Mix everything with chopped tomatoes and a splash of water.
Add vegetable broth powder, soy milk, and almond butter and let it simmer. Finally, stir in the spinach.

Crumble the tempeh, sauté briefly in a little oil, then deglaze with soy sauce and season with garam masala, curry powder, chili powder, and agave syrup.

Serve the sauce over (whole grain) rice and top with tempeh, soy yogurt, a squeeze of lime, and a little cilantro 💪