Free of Dairy, egg, corn, gluten, yeast. Can be made soy-free with cooked chickpeas or chopped veggies. Use mild green chili to control the heat in this recipe. Add more cayenne and black pepper later if too mild. Serves 4 as a side

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 40 minutes
  • Total time: 60 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • 12 oz pack of any of the Beyond chicken-free strips, 2 loaded cups chopped (or use 8 oz pack Tempeh, cubed)
  • 1 hot green chili
  • 2 tbsp non dairy yogurt (or thick coconut milk)
  • 1/2 tsp lime juice
  • 1/4 tsp black pepper

For the sauce

  • 2 tsp oil
  • 1 medium red onion (thinly sliced)
  • 1 hot green chili thinly sliced
  • 6 cloves of garlic thinly sliced
  • 1 inch ginger thinly sliced
  • 3 medium tomatoes (chopped or 2.5 cups)
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp turmeric
  • 1/2 tsp paprika
  • 3/4 tsp garam masala (divided)
  • 1/4 tsp or more cayenne
  • 1 tsp kasoori methi (dried fenugreek leaves)
  • 1/3 to 1/2 tsp salt
  • 1 cup water

Method

  1. Chop the strips into bite size pieces (3/4 inch). Blend the yogurt, chili, lime juice until smooth. Add a tbsp water if needed. Add to chopped beyond meat or tempeh and marinade for 15 minutes or longer.
  2. Make the sauce: Heat oil in a large skillet over medium high heat. Add onion and cook for 2 minutes. Add ginger, garlic, chili and a pinch of salt and cook until translucent. 4 to 5 minutes, Stir occasionally to avoid burning.
  3. Add tomatoes and cook until they are saucy. 3 to 4 minutes.
  4. Add the spices, 1/2 tsp garam masala kasoori methi and salt and mix well. Add the strips, water and mix well. Reduce heat to medium-low, cover and simmer for 15 minutes. Taste and adjust salt and spice. Mix and simmer for another 5 to 10 minutes. (10 minutes for tempeh).
  5. Garnish with garam masala and a load of cilantro. Serve hot with flatbread or rice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.