Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A fiery, tangy Goan-style vindaloo of tempeh with vinegar, lots of garlic and Kashmiri chilli.
Equipment: Large frying pan
Measures and names
Ingredients
- 300 g tempeh, cut into cubes
- 2 tbsp cider vinegar or white wine vinegar
- 2 tsp Kashmiri chilli powder
- 1 tsp hot chilli powder
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- ½ tsp ground turmeric
- 1 tbsp oil
- 1 onion, finely chopped
- 6 garlic cloves, crushed
- 3 cm piece of ginger, grated
- 2 tomatoes, chopped
- 150 g green beans, trimmed and halved
- Salt
- Cauliflower rice or a green salad, to serve
Method
- Mix the vinegar with the Kashmiri chilli, hot chilli, cumin, cinnamon, cloves, turmeric and a pinch of salt to make a paste. Toss the tempeh in half of it.
- Heat half the oil in a large frying pan and fry the tempeh for 5 minutes until browned. Tip onto a plate.
- Add the rest of the oil and the onion and cook for 5 minutes. Add the garlic and ginger for 1 minute, then the rest of the spice paste for 30 seconds.
- Add the tomatoes, green beans and 150 ml water and simmer for 6 minutes. Return the tempeh and simmer for 3 minutes more until the sauce clings.
- Taste for salt and serve with cauliflower rice or salad.
Swaps and tips
Vindaloo is hot and sharp. For a gentler version, leave out the hot chilli powder: Kashmiri chilli gives colour without much heat.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 35 g | 22 g | 15 g | 22 g | 444 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
