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Keralan Tempeh Chili Roast in a black bowl on a blue cloth
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5 from 2 votes

Tempeh Chili Roast - Kerala Style

Allergen Information: Dairy, egg, corn, gluten free. 
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Glutenfree, Indian, Vegan
Keyword: Indian main meal, roast tempeh, vegan main course
Servings: 2 servings
Author: Vegan Richa

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
US Customary - Metric

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