Ingredients

1 1/4 cup crumbles

1 cup water or broth

1/2 teaspoon turmeric

1 1/4 tablespoon garam masala

2 tablespoons butter, salted

1/2 onion, chopped

1 clove minced garlic

3/4 tablespoon minced ginger

1 medium-sized tomato, diced

1 jalapeno, diced

1/2 teaspoon salt

1 can coconut milk

1/4 bunch cilantro leaves

Directions

1. Add 1/2 cup water or broth to crumbles. Mix well. Let sit for 10 min, stirring occasionally.

2. Whisk together half the can of coconut milk, turmeric, and garam masala. Add to the crumbles and mix well.

3. Heat the butter and oil in a large pan over medium heat, until it starts to foam. Add the onions and cook until translucent. Add the garlic and ginger, cook until the onions start to brown.

4. Add the tomatoes, jalapeno, and salt. Cook until the peppers are soft, about 10 minutes.

5. Add the seasoned crumbles to the pan and cook for 5 minutes, then add the remaining 1/2 cup water or broth. Bring the mixture to a boil, then lower to a simmer, uncovered, for about 15 minutes.

6. Stir in the remaining coconut milk and simmer for 5-10 minutes.

7. Remove from heat. Garnish with cilantro leaves. Serve with rice or naan, a wedge of lime, and a spoonful of plain yogurt.

Extra Tips: Add broccoli, carrots, and snap peas at step 4 to add a little extra veggie!