This recipe is not Indian, but it’s one that I like to make from time to time. My friend Busayo introduced me to a new grain called kamut, which is really nutty, earthy and super high in protein. It’s also known to be an easier grain to digest for those that have wheat allergies. It has almost a sweet kind of flavoring, really nice texture to it and is really filling. I highly recommend it!
This is what cooked kamut looks like:
And it makes for a really hearty meal with the tempeh and greens that are sauteed in just oil and tamari (or soy sauce). Tempeh is an Indonesian fermented soy bean cake so it makes for double dose of protein with the kamut. I had some cayote squash too so I just threw that in there, but I think the greens are quite sufficient.
Also, I actually used to hate tempeh because I thought it was kind of bitter, but then I realized that a lot of the tempeh probably at the store is not too fresh sometimes. I came across a tempeh vendor in Brooklyn called Barry’s Tempeh who makes amazingly fresh and tasty tempeh and highly recommend if you can get your hands on some of this stuff or any other freshly made variety.
This recipe is actually really fast to make if you make the kamut ahead of time (kamut takes about 35 minutes in a rice cooker or 2 hours on the stove). I am always on the lookout for new grains to add to the mix and keep finding better and better ones that are more hearty and healthful. And I do love to eat like an oldster so this is kind of a favorite past time of mine:)
Ingredients
1 cup cooked kamut (1 cup of kamut to 3 cups of water)
2 tablespoons sesame oil
pinch of red chili flakes
8 ounces tempeh, cut 1/4 inch thick squares
1 clove of garlic, minced
1/2 teaspoon of ginger, grated
2 teaspoons tamari or soy sauce
1 bunch of chopped greens – (kale, spinach, mustard greens or any other type)
juice of 1/2 lemon
Method
In a non-stick pan under medium heat, add oil. When hot, add in the tempeh pieces and brown on both sides – about 5 minutes on each side. Turn down heat to low and add in a pinch of chili flakes, ginger, garlic and tamari. Simmer for 5-7 minutes and add a little water if you pan is getting dry. The tempeh should get glazed and to a chewy type of texture at this point. Next add in the greens and stir until wilted. Squeeze and stir in lemon juice and serve over kamut.
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