Tempeh vindaloo recipe

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Tempeh vindaloo recipe

Don't be afraid of this one. Yes, it's spicy, but it also has a beautiful depth of flavour. To do it properly, four teaspoons of chilli powder is the right amount. For a milder but still hot curry, go for two teaspoons. Just make sure it's not extra-hot chilli powder – if it is, tone it down!

The curry stock is a bit of a labour of love but it's worth it and will yield four litres (seven pints), and freezes beautifully. Make sure to have a big enough saucepan to make it in.

Ingredients

For the curry stock spice mix
  • 2 large bay leaves
  • 1 tbsp curry powder
  • 1 tbsp garam masala
  • 1 tbsp ground turmeric
  • 1 tbsp salt
  • 1 tsp chilli powder
  • 1 tsp coriander seeds
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp peppercorns
  • 2 large bay leaves
  • 1 tbsp curry powder
  • 1 tbsp garam masala
  • 1 tbsp ground turmeric
  • 1 tbsp salt
  • 1 tsp chilli powder
  • 1 tsp coriander seeds
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp peppercorns
  • 2 large bay leaves
  • 1 tbsp curry powder
  • 1 tbsp garam masala
  • 1 tbsp ground turmeric
  • 1 tbsp salt
  • 1 tsp chilli powder
  • 1 tsp coriander seeds
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp peppercorns
For the curry stock
  • 3 garlic cloves, peeled and grated
  • 1 x 3cm/1inch piece fresh ginger, peeled and grated
  • 1 tbsp vegetable oil
  • 1 x 400g/14oz tin chopped tomatoes
  • 4 l water
  • 6 large onions
  • 4 medium carrots
  • 3 tomatoes
  • 1 green pepper
  • 1 red pepper
  • 3 garlic cloves, peeled and grated
  • 1 x 3cm/1inch piece fresh ginger, peeled and grated
  • 1 tbsp vegetable oil
  • 1 x 400g/14oz tin chopped tomatoes
  • 7 pints water
  • 6 large onions
  • 4 medium carrots
  • 3 tomatoes
  • 1 green pepper
  • 1 red pepper
  • 3 garlic cloves, peeled and grated
  • 1 x 3cm/1inch piece fresh ginger, peeled and grated
  • 1 tbsp vegetable oil
  • 1 x 400g/14oz tin chopped tomatoes
  • 16.9 cups water
  • 6 large onions
  • 4 medium carrots
  • 3 tomatoes
  • 1 green pepper
  • 1 red pepper
For the tempeh vindaloo
  • 1 potato, cut into 2cm/1inch chunks
  • 1 large brown onion, peeled and grated
  • 3 large tomatoes, roughly chopped
  • 6 garlic cloves, peeled and grated
  • 1 x 3cm/1inch piece fresh ginger, peeled and grated
  • 10 g fresh coriander (cilantro), finely chopped
  • 1 tbsp vegetable oil
  • 3 tbsp tomato purée
  • 500 ml curry stock
  • 2 tbsp white wine vinegar
  • 1 potato, cut into 2cm/1inch chunks
  • 1 large brown onion, peeled and grated
  • 3 large tomatoes, roughly chopped
  • 6 garlic cloves, peeled and grated
  • 1 x 3cm/1inch piece fresh ginger, peeled and grated
  • 0.4 oz fresh coriander (cilantro), finely chopped
  • 1 tbsp vegetable oil
  • 3 tbsp tomato purée
  • 17.6 fl oz curry stock
  • 2 tbsp white wine vinegar
  • 1 potato, cut into 2cm/1inch chunks
  • 1 large brown onion, peeled and grated
  • 3 large tomatoes, roughly chopped
  • 6 garlic cloves, peeled and grated
  • 1 x 3cm/1inch piece fresh ginger, peeled and grated
  • 0.4 oz fresh coriander (cilantro), finely chopped
  • 1 tbsp vegetable oil
  • 3 tbsp tomato purée
  • 2.1 cups curry stock
  • 2 tbsp white wine vinegar
For the tempeh
  • 400 g tempeh, cut into 2-3cm/1inch chunks
  • 0.5 tsp salt
  • 1 tsp ground turmeric
  • 0.5 tsp chilli powder
  • 2 tbsp flour
  • 1 tbsp vegetable oil
  • 14.1 oz tempeh, cut into 2-3cm/1inch chunks
  • 0.5 tsp salt
  • 1 tsp ground turmeric
  • 0.5 tsp chilli powder
  • 2 tbsp flour
  • 1 tbsp vegetable oil
  • 14.1 oz tempeh, cut into 2-3cm/1inch chunks
  • 0.5 tsp salt
  • 1 tsp ground turmeric
  • 0.5 tsp chilli powder
  • 2 tbsp flour
  • 1 tbsp vegetable oil
For the vindaloo spice mix
  • 4 green cardamom pods
  • 2 big bay leaves
  • 2 -4 tsp hot chilli powder
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 0.5 tsp black peppercorns
  • 0.5 tsp garam masala
  • 1 x quarter tsp ground cinnamon
  • 4 green cardamom pods
  • 2 big bay leaves
  • 2 -4 tsp hot chilli powder
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 0.5 tsp black peppercorns
  • 0.5 tsp garam masala
  • 1 x quarter tsp ground cinnamon
  • 4 green cardamom pods
  • 2 big bay leaves
  • 2 -4 tsp hot chilli powder
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 0.5 tsp black peppercorns
  • 0.5 tsp garam masala
  • 1 x quarter tsp ground cinnamon

Details

  • Cuisine: Indian
  • Recipe Type: Curry
  • Difficulty: Easy
  • Preparation Time: 30 mins
  • Cooking Time: 30 mins
  • Serves: 4

Step-by-step

To make the curry stock

  1. Add the oil and all the spices to a large saucepan along with the grated garlic and ginger
  2. Cook for about 5 minutes then add the chopped tomatoes.
  3. Pour in 500ml/17fl oz of the water and leave to simmer.
  4. Meanwhile, prep your veg. Peel and roughly chop the onions; trim and roughly chop the other vegetables.
  5. Add all the veg to the pan along with 3½ litres/118fl oz of water. Lower the heat, cover the pot and simmer for about 1 hour, stirring occasionally.
  6. Find and remove the bay leaves then use a stick blender to blend the stock in the pan until completely smooth. Use straight away or leave to cool to room temperature.
  7. Divide the cool stock between containers and store for up to 3 months in the freezer.

To make the vindaloo

  1. Add the potato chunks to a pan of boiling salted water. Place a steamer or colander on top, add the tempeh and cover. Cook the potatoes and steam the tempeh for 7 minutes. Remove the tempeh and set aside. Drain the potatoes.
  2. Measure the salt, turmeric, chilli powder and flour for the tempeh into a bowl. Stir to combine then add the steamed tempeh and toss to coat completely.
  3. Place a frying pan over a medium-high heat and pour in the vegetable oil. Add the tempeh to the hot oil and fry for about 10 minutes, stirring regularly, until lightly browned. Remove and set aside.
  4. Measure the vindaloo spice mix into the dry frying pan. Add the tablespoon of oil and place on a medium heat.
  5. Cook for 2 minutes, adding half a cup of water to loosen if it gets too dry.
  6. Add the grated onion and a pinch of salt. Sauté for 5-7 minutes, stirring frequently, until the fragrances have released. Add the garlic and ginger and cook for 3 more minutes.
  7. Add the tomato purée and a large splash of water. Cook for 3 minutes, stirring frequently.
  8. Add the stock, vinegar, chopped tomatoes, tempeh and potatoes. Reduce the heat to medium-low and simmer for 10 minutes. Taste and adjust the seasoning, adding more spice mix, salt or vinegar if needed.
  9. Top with the chopped fresh coriander and serve.

This recipe is from BOSH! on a Budget by Henry Firth and Ian Theasby (HQ, HarperCollins). Available now, £16.99.

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