Main Dishes

Tempeh Vindaloo

Tempeh Vindaloo

Recipe by Jennifer-JuneCourse: Main Dishes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 1 Pkg Tempeh cut into large cubes

  • 1/2 inch piece of ginger

  • 1/2 Cup tomato puree

  • 2 onions

  • 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

  • 4 cloves

  • 10 peppercorns

  • 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

Directions

  • 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 sautĂ© 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.

You Might Also Like

No Comments

Leave a Reply

CommentLuv badge