15 g olive oil
45 g tempeh (cubed 1x1cm)
45 g firm tofu (cubed 1x1cm)
30 g canned chickpeas
1 g sea salt
butter masala:
3 g fresh coriander
5 g young ginger
20 g red onion
20 g rice bran oil
8 g garam masala
3 g turmeric powder
2 g coarse black pepper
1 g nutmeg powder
3 g coriander powder
3 g onion powder
1 g cardamon powder
6 g cumin powder
2 g salt
20 g tomato paste
80 g vegetable stock
30 g yogurt (low fat)
20 g milk
20 g unsalted butter
steamed broccoli:
80 g broccoli (cut into florets, steamed and season with 2g salt and 0.5g black pepper)
black rice:
100 g black rice (rinsed)
10 g pandan leaves (washed)
155 g water
Heat a pan with olive oil, lightly sauté the tofu and tempeh till they are a light golden brown color.
Add in the chickpeas, season with salt and cook for another 2 mins.
Set aside
Serve with black rice and steamed broccoli on the side.