Tantalising Vegan Tempeh Vindaloo Recipe
Test your spice levels with this rendition of a spicy vegan tempeh vindaloo, created by the iconic duo BOSH!.
They recommend a decent four teaspoons of chilli powder to get it just right. And for those of us with a lower tolerance for heat, drop it down to two teaspoons!
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Get your utensils ready! You’ll need a big saucepan with a lid, a steamer or heatproof colander, and a large frying pan.
Start off with making your curry stock. BOSH! have a great recipe for this in their book BOSH! On A Budget, or you can adapt your own stock base for the dish.
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Total Time: 1 hour 5 minutes
Prep Time: 15 minutes
Cook Time: 50 minutes
Servings: 4
Rating:
Total Time: 1 hour 5 minutes
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- 0.25 0.25 potato
- 0.25 0.25 large brown onion
- 0.75 0.75 large tomatoes
- 1.5 1.5 garlic cloves
- 0.25 0.25 small chunk fresh ginger
- 2.5 2.5 grams fresh coriander
- 0.25 0.25 Tbsp vegetable oil
- 0.75 0.75 Tbsp tomato puree
- 125 125 ml curry stock
- 0.5 0.5 tbsp white-wine vinegar salt
- For the tempeh:
- 100 100 grams tempeh
- 0.125 0.125 tsp salt
- 0.25 0.25 tsp ground tumeric
- 0.125 0.125 tsp chilli powder
- 0.5 0.5 Tbsp flour
- 0.25 0.25 Tbsp vegetable oil
- For the spice mix:
- 1 1 green cardamom pods
- 0.5 0.5 large bay leaves
- tsp hot chilli powder
- 0.25 0.25 tsp cumin seeds
- 0.25 0.25 tsp fennel seeds
- 0.25 0.25 tsp ground coriander
- 0.25 0.25 tsp ground tumeric
- 0.125 0.125 tsp black peppercorns
- 0.125 0.125 tsp garam masala
- 0.125 0.125 tsp ground cinnamon
Method
- Start by preparing the potatoes and tempeh. Cut the potatoes in to 2cm chunks and the tempeh into 2-3cm chunks
- Add the potatoes to a saucepan with boiled salted water
- Place the colander on top to steam the tempeh, and cover with the lid
- Cook and steam for 7 minutes, then set the tempeh to the side and drain the potatoes
- Now to add the salt, tumeric, chilli powder and flour into a bowl, stir together, and add the tempeh
- Heat a pan with oil and fry the tempeh for 10 minutes, or until golden brown
- Remove from heat and prep the rest of your vegetables: peel and grate the onions, chop the tomatoes, peel and grate the garlic, finely chop the coriander
- Throw your spice mix into a frying pan with a tablespoon of oil on medium heat, and cook for 2 minutes (if the mix gets too dry you can add half a cup of water to loosen it up)
- Add the onion and a pinch of salt, and continue to sauté the mixture for 5-7 minutes
- Put your garlic and ginger into the pan and cook for another 3 minutes
- Mix in the tomato puree and a large splash of water, and cook for another 3 minutes
- Combine the stock, vinegar, chopped tomatoes, tempeh and potatoes
- Leave to simmer on medium heat – and taste test! Add more of the spice mix, salt or vinegar if needed
- Serve with fresh coriander and enjoy!
Recipe shared with permission from BOSH! On a Budget (£14.99, HQ)
Need some inspiration for some quick curry dishes? Check out our recommendations for some easy vegan weekday recipes!
