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Tempeh Chili Roast - Kerala Style
Allergen Information: Dairy, egg, corn, gluten free.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 2 servings
Calories: 184 kcal
Course:
Main Course
Cuisine:
Indian , Vegan , gluten-free
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
- Dry roast the spices under Dry-roast for 2-3 minutes on low-medium in a pan. Grind and keep
- 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.)
- Cook the Tempeh, covered, on low until all the liquid is absorbed and just about dry(20+ minutes). Stir 2-3 times in between.
- Meanwhile, in a medium pan, add oil and heat on medium.
- Add chopped onions and shallots to the oil and cook until brown (12-15 minutes)
- Add the ginger, garlic, curry leaves, green chili. Mix and cook for 2 minutes.
- Add chili powder(or add this later to taste), and soy sauce.
- Mix and add the Tempeh coated with the spices to this mix.
- Mix well and cook until dry.(4-6 minutes).
- Taste and adjust salt and spice level. Add cayenne if needed.
- Serve sizzling hot garnished with chopped scallions. Serve with Daal and Rice or make a wrap with Naan, lettuce, salsa.
Cup of Yum
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
Nutrition Information
Calories
184kcal
(9%)
Carbohydrates
18g
(6%)
Protein
12g
(24%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Sodium
409mg
(17%)
Potassium
356mg
(10%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
420IU
(8%)
Vitamin C
60.4mg
(67%)
Calcium
95mg
(10%)
Iron
2.2mg
(12%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 184
% Daily Value*
| Calories | 184kcal | 9% |
| Carbohydrates | 18g | 6% |
| Protein | 12g | 24% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Sodium | 409mg | 17% |
| Potassium | 356mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 420IU | 8% |
| Vitamin C | 60.4mg | 67% |
| Calcium | 95mg | 10% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.