A delicious vindaloo recipe for Veganuary

Tempeh Vindaloo (Serves 4)

Ingredients Instructions
  • 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/