Saag tempeh

2 persons
25 min cooking time

Ingredients
150-200g basmati rice or 2 naan rolls
175g BUMI fried tempeh India
(Coconut) oil
1 onion
2 cloves of garlic
250g (defrosted frozen) spinach
1 large (meat) tomato
100ml coconut milk
1 tbsp garam masala
1/2 tsp finely chopped fresh ginger
1/2 tsp cumin powder
1 tbsp lemon juice
salt and pepper

Preparation method
Cut the onion into half rings and finely chop the garlic.
Heat the wok pan with coconut oil and fry the onion and garlic. After a few minutes, also fry the garam masala, fresh ginger and cumin powder for a few minutes on low heat.

Meanwhile, cut the tomato into small cubes. Add the (defrosted frozen) spinach and the tomato pieces to the wok. Fry for 5 minutes. Add the coconut milk, lemon juice, salt and pepper. Stir and leave to stand on low heat.

Cook the rice or bake the naan bread according to the instructions on the packet.

Add the tempeh cubes to the spinach sauce and leave to simmer gently to allow all the flavours to infuse. If the sauce becomes too thick, add a little water.

Not spicy enough? Add more spices.

Serve the dish with the rice or naan bread.