Indian Main Courses

Tempeh Chili Roast – Kerala Style. vegan glutenfree.

Amazing Keralan Tempeh Chili Roast. Vegan version of Kerala Beef/Chicken Chili Roast. Spicy flavorful Indian Main. Vegan Gluten-free Nut-free Recipe.…

Ready 40 minutes
Serves 2 servings
Prep 10 minutes
Cook 30 minutes

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Recipe

Tempeh Chili Roast - Kerala Style

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

Serves 2 servings
Prep 10 minutes
Cook 30 minutes
Total 40 minutes

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

Instructions

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.

Notes

For variations: add 1/2 cup coconut milk or 2 Tablespoons Coconut milk yogurt and water as needed, salt and bring to a boil for a curry. Nutritional values based on one serving