A delicious vindaloo recipe for Veganuary

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!