Tempeh Chili Roast - Kerala Style. vegan glutenfree. And Winners of the SoDelicious coupon Giveaway!

A spicy Tempeh curry for a Meatless Monday. This is one spiced up onion based dry curry, usually made with meat. I used Tempeh(fermented Soybean Patty). You can use any sturdy meat substitute of choice. Like for Tofu, add just a little water to the marinade. Adjust the spice to taste:) Serve this as side with Indian flat bread (Roti, Paratha, Laccha Parotta, Naan) or Rice! or Serve as a snack with Crackers, a cool dill cashew dip and a Hot cup of Indian Chai! Yummm!

This is not the authentic version of a Kerala Chili roast, I saw a couple of versions by so many bloggers and chefs, found a common base recipe and adjusted it to my taste. For variations, Puree the onions and shallots and roast them for a smoother masala paste, Or add a little water or coconut milk for a gravy version, Or add a couple of dry red chilies or red chili powder to amp up the spice.

Check out the pictorial Curry, Daals, stews and other Indian side collection here.

And now for the Winner!

Susan gets 2 coupons for 2 free products from So Delicious Dairy Free!

And Aimee (bittofraw) who is the 2000th fan on my Facebook Page will get some %off coupons too!

Congratulations! I will get in touch with you for your addresses:)

If you all try any of the recipes, do send me pictures so I can post them on the Facebook Page!

Kerala is a state on the coast in South west India, a popular destination for its backwaters, beaches, Ayurvedic tourism and tropical greenery. The Cuisine of the state is influenced by a lot of cultures. Coconut, Rice, Fish, tropical vegetables and rich and hot spice are just some of the highlights.

Tempeh Chili Roast - Kerala Style
Allergen Information: Dairy, egg, corn, 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

Method:

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.

Serve sizzling hot garnished with chopped scallions.

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.

Serve as a snack on plain crackers topped with any cool creamy topping.

This Tempeh is heading to Hearth and Soul blog hop, Slightly Indulgent Tuesdays, Allergy free Wednesdays, Ricki's wellness weekend