Tempeh Cauliflower Pasanda recipes

Ingredients

• 2T Apple cider vinegar
• 2T Tamari
• 2T Water
• 1t Minced fresh ginger
• I 225g/8oz pkg Tempeh, cubed
• 1T Coconut/Olive oil
• 1 Medium onion, roughly chopped
• 1 Small head of cauliflower, broken into small florets (3-4C)
• 1 Red Chili, minced
• 2 Cloves of garlic
• 2 Green Cardamom Pods, Bashed
• 2t Ground Turmeric
• 1t Ground Coriander
• 1/4t Cinnamon
• 1C Chopped Tomatoes (canned or fresh)
• 1C Ground Almonds
• 2C Unsweetened non-dairy yogurt (UK readers, I recommend Sojade organic soy yogurt rather than a thick coconut yogurt like Coyo which would make this too rich. OR, simply use less)
• 1C Vegetable Broth
• salt
• pepper
• Juice of 1 lime
• Handful of fresh coriander, roughly chopped

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