Allergen Information: Dairy, egg, corn, gluten free.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Total time: 40 minutes
  • Yield: 2 servings
  • Category: Main Course
  • Cuisine: Glutenfree, Indian, Vegan

Ingredients

Dry roast:

  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon coriander seeds
  • 3-4 black peppercorns (or to taste)

Marinade:

  • 4 oz Tempeh chopped into small cubes.
  • 1/2 cup water
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon red chili powder or to taste
  • a generous pinch of cardamom powder
  • 1 teaspoon vinegar or lemon juice
  • 1/2 teaspoon salt or to taste

Curry:

  • 1 teaspoon virgin coconut oil or organic canola oil
  • 1/3 cup chopped white or red onion
  • 2-3 shallots chopped
  • 2 green chilies slit lengthwise or to taste
  • 1 teaspoon ginger finely chopped or paste
  • 1 teaspoon garlic finely chopped or paste
  • 5-6 curry leaves
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon red chili powder or to taste
  • 1-2 teaspoons soy sauce
  • scallions/green onion for garnish

Method

  1. Dry roast the spices under Dry-roast for 2-3 minutes on low-medium in a pan. Grind and keep
  2. Mix everything under Marinade in a medium pan, and add the dry roasted spice mix to it. (You can let the tempeh marinate in this mix for an hour before cooking if you like.)
  3. Cook the Tempeh, covered, on low until all the liquid is absorbed and just about dry(20+ minutes). Stir 2-3 times in between.
  4. Meanwhile, in a medium pan, add oil and heat on medium.
  5. Add chopped onions and shallots to the oil and cook until brown (12-15 minutes)
  6. Add the ginger, garlic, curry leaves, green chili. Mix and cook for 2 minutes.
  7. Add chili powder(or add this later to taste), and soy sauce.
  8. Mix and add the Tempeh coated with the spices to this mix.
  9. Mix well and cook until dry.(4-6 minutes).
  10. Taste and adjust salt and spice level. Add cayenne if needed.
  11. Serve sizzling hot garnished with chopped scallions. Serve with Daal and Rice or make a wrap with Naan, lettuce, salsa.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.