Tempeh Tikka Masala

Place the millet in a small saucepan over medium-high heat. Toast until aromatic and beginning to pop, about 3 to 5 minutes. Add 1 cup water and a pinch of salt. Bring to a boil then reduce heat to low. Cover and cook until the water is absorbed and the grains are tender, about 15 to 17 minutes. Remove from heat and set aside, covered, until grains separate, about 5 to 10 minutes.

Add the cashews to a small bowl with ½ cup (1 cup) hot water. Let the nuts soak for at least 10 minutes. Peel, halve, and dice the onion. Peel and mince the garlic. Pick the cilantro leaves from the stems. Cut the tempeh into ½ inch cubes.

Add the cubed tempeh to a medium bowl and toss with paprika, 1 tbsp coconut or vegetable oil, and a pinch of salt and pepper. Place a large nonstick skillet over medium-high heat with 1 tbsp coconut or vegetable oil. Once the oil is hot, add the green beans and cook, turning occasionally, until charred in places, about 3 to 5 minutes. Transfer to a plate and cover to keep warm.

Return the skillet to medium-high heat with 2 tbsp coconut or vegetable oil. Once the oil is hot, add the diced onion and cook until softened, about 2 to 3 minutes. Add the minced garlic, tempeh, chile powder, and garam masala. Cook until the tempeh is well browned, about 3 to 4 minutes per side.

Add the cashews and their soaking liquid to a blender. Blend the cashews on high until smooth. Add the blended cashews, crushed tomatoes, and a pinch of salt and pepper to the tempeh. Stir well to combine, and cook until slightly thickened, about 3 to 4 minutes. Divide the cooked millet between shallow bowls. Top with tempeh tikka masala. Serve with charred green beans and cilantro. Dig in!