Kofte

Goan Tempeh Curry Indian

Goan Tempeh Curry Indian

Ingredients

• 1 1/2 teaspoon cumin seeds
• 1 1/2 teaspoon brown or black mustard seeds
• 1/4 to 1/2 teaspoon cayenne
• 1/2 teaspoon ground turmeric
• 2 teaspoons sweet paprika
• 3/4 to 1 teaspoon salt
• 5 cloves garlic minced
• 2 to 3 tablespoons red wine vinegar or coconut vinegar
• 1 1/2 cups water
• 2 (8-ounce) packages tempeh, cut into 1/2-inch dice
• 2 teaspoons safflower or other neutral oil
• 2 cups thinly sliced red or white onion
• pinch of sugar

Method

1. Grind the cumin and mustard seeds together into a coarse powder
2. In a bowl, combine the ground cumin, mustard, cayenne, turmeric, paprika, salt, garlic, and 2 tablespoons vinegar and mix well
3. Mix in the water and tempeh
4. Marinate for 1 hour or overnight.
5. Heat the oil in a large skillet over medium heat
6. Add the onion slices, a pinch of salt, and a pinch of sugar
7. Cook until translucent, 8 to 9 minutes
8. Stir occasionally
9. Add the tempeh with the marinade, reduce the heat to medium-low, cover, and cook until most of the liquid is absorbed, 25 to 35 minutes
10. Stir once about halfway through
11. Taste and adjust the salt and tang
12. Add a splash of vinegar, if needed
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