Preparation Time: 10minutes Cooking Time: 26minutes
3 tbsp unsalted butter
6 tempeh, cut into 1-inch cubes
Salt and ground black pepper to taste
2 ½ tbsp garam masala
1 cup baby spinach, tightly pressed
1¼ cups coconut creaminutes
1 tbsp fresh cilantro, finely chopped
Preheat the oven to 350 F and grease a baking dish with cooking spray.
Set aside. Heat the ghee in a medium skillet over medium heat, season the tempeh with salt and black pepper, and Cooking Time: in the oil on both sides until golden on the outside, 6 minutes.
Mix in half of the garam masala and transfer the tempeh (with juicesinto the baking dish.
Add the spinach, and spread the coconut cream on top.
Bake in the oven for 20 minutes or until the cream is bubbly.
Remove the dish, garnish with cilantro, and serve with cauliflower couscous.
Calories:598, Total Fat:56g, Saturated Fat:18.8g, Total Carbs12:g, Dietary Fiber:3g, Sugar:5g, Protein:15g, Sodium:762mg