Main Dishes

Tempeh Vindaloo

Tempeh Vindaloo

Recipe by Jennifer-JuneCourse: Main Dishes


Prep time


Cooking time






  • 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


  • 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.
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