Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Tempeh in a deep red Kashmiri-style sauce with fennel, ginger and a little yoghurt.
Equipment: Large frying pan
Measures and names
Ingredients
- 300 g tempeh, cut into cubes
- 1 tbsp oil
- 4 cardamom pods, lightly crushed
- 1 cinnamon stick
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 2 cm piece of ginger, grated
- 2 tsp Kashmiri chilli powder or paprika
- 1 tsp ground fennel
- 1 tsp ground coriander
- ½ tsp ground ginger
- 200 g tinned chopped tomatoes, (half a tin)
- 100 g Greek yoghurt
- 1 tsp garam masala
- Salt
- 1 small handful of fresh coriander (cilantro), chopped
- Cauliflower rice or a green salad, to serve
Method
- Heat half the oil in a large frying pan and fry the tempeh for 5 minutes until golden. Tip onto a plate.
- Add the rest of the oil, the cardamom and cinnamon, then the onion, and cook for 5 minutes. Add the garlic and ginger for 1 minute.
- Stir in the chilli powder, fennel, coriander and ground ginger for 30 seconds, then add the tomatoes and 150 ml water.
- Return the tempeh, season with salt and simmer for 8 minutes until thick.
- Take off the heat and stir in the yoghurt and garam masala. Remove the cinnamon stick, scatter with coriander and serve.
Swaps and tips
Kashmiri chilli is what gives rogan josh its colour, with only mild heat. For a vegan version, use unsweetened soya yoghurt. Use the rest of the tin of tomatoes in a soup or dal.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 38 g | 20 g | 13 g | 25 g | 467 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
