1 tablespoons butter
1 1/2 teaspoons cumin seeds or 3/4 teaspoon ground cumin
1 (14.5 ounce) can diced tomatoes
1-2 cloves garlic, minced
One (1/2-inch) piece fresh ginger, minced
1 bay leaf
8 ounces tempeh, crumbled
1 teaspoon garam masala
1/2 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/4 teaspoon red chili powder
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly ground black pepper
In a large skillet over medium-high heat, warm the butter until just shimmering. Add the cumin seeds or ground cumin, and warm until fragrant, 15 to 30 seconds. Add the tomato, garlic, ginger and bay leaf, and saute until cooked down and fragrant, about 5 minutes.
In a small bowl, mix together the remaining spices and add them to the skillet. Stir in the tempeh and saute until the tempeh is browned, about 5 minutes.
Reduce the heat to medium-low, cover, and cook for 15 minutes.
Remove from the heat and discard the bay leaf.
Serve over buttered toast or over cooked rice.
Serves two.
Note: This has a good flavor but is drier than sloppy joes. Tempeh has a unique texture, so don’t serve this to guests that haven’t yet tried tempeh.