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Amazing Keralan Tempeh Chili Roast. Vegan version of Kerala Beef/Chicken Chili Roast. Spicy flavorful Indian Main. Vegan Gluten-free Nut-free Recipe.
A spicy Tempeh curry today. This is one spiced with fennel and coriander, with caramelized onion based dry curry, usually made with meat. I used Tempeh(fermented Soybean Patty). You can use any sturdy meat substitute of choice like tofu, seitan, chikin subs, soy curls etc. Serve this as side with Indian flat bread (Roti, Paratha, Laccha Parotta, Naan) or Rice! or Serve as a snack with Crackers or over canapes, a cool dill cashew dip, or fill up tacos.
This version is adapted from a couple of recipes of meat based roasts by many bloggers that I read through while researching and then adjusted the overall recipes and flavor to my preference. For variations, Puree the onions and shallots and roast them for a smoother masala paste. Add water or coconut milk for a saucy version.
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
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.
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
Calories: 184kcal, Carbohydrates: 18g, Protein: 12g, Fat: 8g, Saturated Fat: 3g, Sodium: 409mg, Potassium: 356mg, Fiber: 3g, Sugar: 4g, Vitamin A: 420IU, Vitamin C: 60.4mg, Calcium: 95mg, Iron: 2.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
I made this tonight with rice and Dosa. It was sooo good. The flavors are excellent. It’s going on a weekly rotation. Thank you!
Yay!! So glad you enjoyed it.
Cooking it tonight! Never cooked or ate tempeh, so a little nervous, but the dish looks great:) Thanks for your wonderful recipes!
awesome!
I keep forgetting to tell you – but my boy and I made this a few days ago (when it was still 70 degrees, not 100 like it is now). I cut the tempeh up much smaller and marinated it overnight, and HOLY SMOKES – it was so juicy and flavorful and delicious. A+ recipe, woman. You blow my mind!
Thank you for trying it out and i am so glad you loved it! Hope it wasnt too spicy:) a big Smile on my face!
This looks amazing! I could go for a bowl right now.
Looks delicious. I think most of southindian curries are vegan and gluten free. So this one is nice addition. Thanks for sharing with Hearth and soul blog hop.
Mmmm…I call smell those flavors just thinking about them. Sounds & looks amazing! Thanks for sharing this week at Allergy-Free Wednesdays. Hope to see you back again next week. Have a great weekend!
~Michelle, AFW Hostess
This looks totally yummy! I’ve been getting into trying out tempeh more often, and this would be great for that! 🙂
Stopping by from the Hearth & Soul Tuesday Blog Hop! https://queenofsavings.com