A delicious vindaloo recipe for Veganuary
Tempeh Vindaloo (Serves 4)
- 1 potato
- 1 large brown onion
- 3 large tomatoes
- 6 garlic cloves
- 3cm piece fresh ginger
- 10g fresh coriander
- 1 tbsp vegetable oil
- 3 tbsp tomato puree
- 500ml Curry Stock
- 2tbsp white-wine vinegar salt
- For the tempeh: 400g tempeh
- ½ tsp salt
- 1 tsp ground turmeric
- ½ tsp chilli powder
- 2 tbsp flour
- 1 tbsp vegetable oil
- For the spice mix: 4 green cardamom pods
- 2 big bay leaves
- 2-4 tsp hot chilli powder
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp ground coriander
- 1 tsp ground turmeric
- ½ tsp black peppercorns
- ½ tsp garam masala
- ¼ tsp ground cinnamon
- Make a curry stock. Prepare your potatoes and tempeh. Cut the potato into 2cm chunks. Cut the tempeh into 2-3cm chunks
- Add the potatoes to the pan of boiling salted water. Place the steamer or colander on top, add the tempeh and cover.
- Cook the potatoes and steam the tempeh for 7 minutes. Remove the tempeh and set aside. Drain the potatoes.
- Measure the salt, turmeric, chilli powder and flour into a bowl. Stir to combine. Add the steamed tempeh and toss to coat completely.
- Place a frying pan over a medium-high heat and pour in the vegetable oil. Add the tempeh to the hot oil and fry for about 10 minutes, stirring regularly, until lightly browned. Remove and set aside.
- Peel and grate the onion. Roughly chop the tomatoes. Peel and grate the garlic and ginger. Finely chop the coriander
- Measure the spice mix into the dry frying pan. Add the tablespoon of oil and place on a medium heat. Cook for 2 minutes, adding half a cup of water to loosen if it gets too dry.
- Add the grated onion and a pinch of salt. Saute for 5-7 minutes, stirring frequently, until the fragrances have released. Add the garlic and ginger and cook for three more minutes.
- Add the tomato puree and a large splash of water. Cook for 3 minutes, stirring frequently. Add the stock, vinegar, chopped tomatoes, tempeh and potatoes.
- Reduce the heat to medium-low and simmer for 10 minutes. Taste and adjust the seasoning, adding more spice mix, salt or vinegar if needed.
- Top with the chopped fresh coriander and serve
Recipe © Bosh! | https://www.bosh.tv/
January is here, and that means that Veganuary is back.
Over the next two weeks, we’re presenting recipies courtesy of four-time Sunday Times bestselling authors and co-creators of BOSH!, Henry Firth and Ian Theasby, who have sold more than one million copies of their plant-based cookbooks.
Since they launched the BOSH! platform over five years ago, they have excited more than half a billion people with their innovative, simple plant-based food creations, and they’ve garnered two billion views across their social platforms, as well as becoming the faces of ITV series Living on the Veg. Their debut book, BOSH! Was published back in 2018 and fast-became Sunday Times number one bestselling plant-based cookbook and the highest selling vegan cookbook of all time.
As well as their ever-growing popularity, their products are now stocked in all major UK supermarkets.
Their new book, BOSH! On A Budget is the ultimate money-saving, plant-based cookbook packed with over 80 incredible recipes that have already been enjoyed by so many during Veganuary.
Today, we present a Tempeh Vindaloo. Don’t be afraid of this one. Yes, it’s spicy, but it also has a beautiful depth of flavour. To do it properly, four teaspoons of chilli powder is the right amount. For a milder but still hot curry, go for two teaspoons. Just make sure it’s not extra-hot chilli powder – if it is, tone it down!
