{"id":4811,"date":"2020-03-01T18:05:56","date_gmt":"2020-03-01T18:05:56","guid":{"rendered":"https:\/\/sweetvegan.net\/?p=4811"},"modified":"2020-04-05T15:42:27","modified_gmt":"2020-04-05T15:42:27","slug":"tempeh-vindaloo","status":"publish","type":"post","link":"https:\/\/sweetvegan.net\/tempeh-vindaloo\/","title":{"rendered":"Tempeh Vindaloo"},"content":{"rendered":"
\n\t\t\t\t
\n\t\t\t\t\t\"Tempeh\n\t\t\t\t\t
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\n\t \n\t \t\n \t \t \n \t \t<\/SVG>\n\t \tPin<\/span>\n\t <\/a>\n\t <\/div>
\n\t \n\t \t\n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t <\/g>\n \t \t<\/SVG>\n\t Print<\/span>\n\t <\/a>\n\t <\/div>\n\t\t <\/figcaption>\n\t\t\t\t<\/figure>\n\t\t\t<\/div>\n\t\t\t
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Tempeh Vindaloo<\/h2>Recipe by Jennifer-June<\/span>Course: Main Dishes<\/mark><\/span><\/div>
<\/span>Servings<\/span>

4<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

30<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

40<\/p>minutes<\/span><\/div>

<\/span>Calories<\/span>

300<\/p>kcal<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • <\/span>

    1 Pkg Tempeh cut into large cubes<\/span><\/p><\/li>

  • <\/span>

    1\/2 inch piece of ginger<\/span><\/p><\/li>

  • <\/span>

    1\/2 Cup tomato puree<\/span><\/p><\/li>

  • <\/span>

    2 onions<\/span><\/p><\/li>

  • <\/span>

    5 cloves garlic<\/span><\/p><\/li>

  • <\/span>

    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.<\/span><\/p><\/li>

  • <\/span>

    1 tsp cumin seeds<\/span><\/p><\/li>

  • <\/span>

    4 cloves<\/span><\/p><\/li>

  • <\/span>

    10 peppercorns<\/span><\/p><\/li>

  • <\/span>

    1 cinnamon stick<\/span><\/p><\/li>

  • <\/span>

    1\/4 star anise<\/span><\/p><\/li>

  • <\/span>

    1 tsp poppy seeds<\/span><\/p><\/li>

  • <\/span>

    1 Tbsp\u00a0tomato paste<\/span><\/p><\/li>

  • <\/span>

    1 Tbs Tamarind paste<\/span><\/p><\/li>

  • <\/span>

    2 teaspoons apple cider vinegar<\/span><\/p><\/li>

  • <\/span>

    2 Tbs oil (vegetable, coconut or olive)<\/span><\/p><\/li>

  • <\/span>

    1\/2 tsp Jaggery or Brown sugar<\/span><\/p><\/li>

  • <\/span>

    Salt and pepper to taste<\/span><\/p><\/li>

  • <\/span>

    2 cups water<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Place dried peppers in a bowl of warm water to soften<\/li>
    • 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.<\/li>
    • Warm oil in pot or deep pan and saut\u00e9 onions until translucent and golden brown, about 15 minutes.<\/li>
    • Add the spice paste and continue cooking for 5 minutes<\/li>
    • 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.<\/li>
    • Add water, tomato puree, tomato paste, and the tempeh and stir gently.<\/li>
    • 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.
      <\/li><\/ul><\/div>