INGREDIENTS

• Cauliflower (fresh or frozen)
• Tempeh (made from whole, fermented soybeans, chickpeas, black beans, or hemp seeds for a soy-free option)
• Indian spices: garam masala, turmeric, cumin, cardamom, and chili powder
• Tomatoes (fresh is preferred, but tomato paste or canned tomatoes can be substituted)
• Coconut milk (can be replaced with soy or cashew milk)

INSTRUCTIONS

1. In a small bowl, mix garam masala, turmeric, and cumin.
2. Cut tempeh into cubes and combine with cauliflower in a bowl. Season with 2 teaspoons of the spice blend.
3. Heat a pan with 2 tablespoons of oil, then add tempeh and cauliflower. Cook until browned.
4. Add ginger, garlic, cardamom, chili, and the remaining spices to the pan. Toast until fragrant, then stir in the tomato purée.
5. Pour in coconut milk, add salt and pepper, and ensure you scrape up the flavorful bits from the pan. Reduce heat and simmer until the mixture thickens (about 2 minutes).
6. Serve the vegan butter chicken over rice and garnish with cilantro.