Tempeh VindalooCourse: Main Dishes
1 Pkg Tempeh cut into large cubes
1/2 inch piece of ginger
1/2 Cup tomato puree
5 cloves garlic
10 whole dried chillies (seeded) – You may want to use less if you don’t care for heat, and more if you prefer your food super spicy. 10 is my personal limit for this dish.
1 tsp cumin seeds
1 cinnamon stick
1/4 star anise
1 tsp poppy seeds
1 Tbsp tomato paste
1 Tbs Tamarind paste
2 teaspoons apple cider vinegar
2 Tbs oil (vegetable, coconut or olive)
1/2 tsp Jaggery or Brown sugar
Salt and pepper to taste
2 cups water
- Place dried peppers in a bowl of warm water to soften
- Grind together (in a blender, food processor or with a mortar and pestle) all peppers, seeds, spices, garlic, ginger, tamarind and vinegar to form a thick paste.
- Warm oil in pot or deep pan and sauté onions until translucent and golden brown, about 15 minutes.
- Add the spice paste and continue cooking for 5 minutes
- The chillies can spice up the air a little, so if your dog comes in the kitchen and starts sneezing on a loop, turn on the overhead fan and crack the window open a little.
- Add water, tomato puree, tomato paste, and the tempeh and stir gently.
- Add Jaggery or brown sugar and salt and pepper and allow to simmer until the water has evaporated enough that the sauce is relatively thick.