Indian Aloo Tempeh Stew Creation

I had no idea what to cook tonight so I just took all the vegetables I had in my fridge, laid them on the table, started chopping things, turned on some Sonic Youth, and this is what happened. Pretty good for winging it! And low fat, since I used spray oil. Next time though I’m gonna add less garam masala because it’s very aromatic and can easily overpower the dish. I ended up adding a little more nutritional yeast to even it out, so success.

  • 3 small carrots, chopped
  • 1 yellow onion, diced
  • 3 cloves garlic, pressed
  • 1 cup collard greens
  • 1 1/2 cup white button mushrooms, sliced
  • 2 small russet potatoes, peeled and cubed
  • 1 16 ounce package of tempeh, cut into cubes
  • 1/4 cup chopped basil
  • 3 tsp ground cumin (I love cumin!)
  • 1 tsp garam masala
  • 1 tsp ground turmeric
  • 1 tsp paprika
  • 1 tsp siracha chili paste
  • 2 tbst nutritional yeast
  • sea salt to taste
  • olive oil spray

Spray a pan with olive oil and fry up the tempeh until it’s golden brown on both sides, then set aside

Boil the potatoes for 10-15 minutes until they’re al dente, but don’t let them get too soft

While the potatoes are boiling, spray another pot with olive oil and add the carrots, sprinkle of salt, and 1/4 cup of water, letting them cook covered over low-medium heat until they’re soft, about 7 minutes.

Add the onions, cumin, garam masala, turmeric, paprika, and more salt and let cook another 5 minutes, (adding more water if necessary to keep it moist) until they turn translucent

Next, add the mushrooms, potatoes, tempeh, siracha, nutritional yeast, and another 1/2 cup of water and let cook on medium heat covered for another 10 minutes

Add the collards and basil at the end and simmer until the greens have cooked down

I served this over quinoa and garnished it with some leftover raw nut cheese I made a few days ago (thanks to Healthy Mama’s recipe) and some sprouted lentils.