Name: Tempeh Chili Roast - Kerala Style
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1/2 teaspoon fennel seeds; 1/2 teaspoon coriander seeds; 3-4 black peppercorns (or to taste); 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; 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

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.

More Curry, Daals, stews and other Indian side collection here.

Amazing Keralan Tempeh Chili Roast. Vegan version of Kerala Beef/Chicken Chili Roast. Spicy flavorful Indian Main. Vegan Gluten-free Nut-free Recipe. | VeganRicha.com #veganricha

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.

Keralan Tempeh Chili Roast in a black bowl on a blue cloth

Print Recipe

Tempeh Chili Roast - Kerala Style

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

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Main Course

Cuisine: Glutenfree, Indian, Vegan

Keyword: Indian main meal, roast tempeh, vegan main course

Servings: 2 servings

Calories: 184kcal

Author: Vegan Richa

Ingredients

Dry roast:

1/2 teaspoon (0.5 teaspoon) fennel seeds
1/2 teaspoon (0.5 teaspoon) coriander seeds
3-4 (3 ) black peppercorns or to taste

Marinade:

4 oz (113.4 g) Tempeh chopped into small cubes.
1/2 cup (125 ml) water
1/4 teaspoon (0.25 teaspoon) turmeric
1/2 teaspoon (0.5 teaspoon) red chili powder or to taste
a generous pinch of cardamom powder
1 teaspoon vinegar or lemon juice
1/2 teaspoon (0.5 teaspoon) salt or to taste

Curry:

1 teaspoon virgin coconut oil or organic canola oil
1/3 cup (53.33 g) chopped white or red onion
2-3 (2 ) 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 (5 ) curry leaves
1/2 teaspoon (0.5 teaspoon) turmeric
1/2 teaspoon (0.5 teaspoon) red chili powder or to taste
1-2 teaspoons (1 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

Nutrition Facts

Tempeh Chili Roast - Kerala Style

Amount Per Serving

Calories 184 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 3g19%

Sodium 409mg18%

Potassium 356mg10%

Carbohydrates 18g6%

Fiber 3g13%

Sugar 4g4%

Protein 12g24%

Vitamin A 420IU8%

Vitamin C 60.4mg73%

Calcium 95mg10%

Iron 2.2mg12%

* Percent Daily Values are based on a 2000 calorie diet.

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Tempeh Chili Roast – Kerala Style. vegan glutenfree.

Tempeh Chili Roast - Kerala Style

Ingredients

Dry roast:

Marinade:

Curry:

Instructions

Notes

Nutrition

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