Don’t be afraid of this one. Yes, it’s spicy, but it also has a beautiful depth of flavour. To do it properly, four teaspoons of chilli powder is right. For a milder but still hot curry, go for two teaspoons. Just make sure it’s not extra hot chilli powder, if it is, tone it down!
Ingredients: Serves 4
• 1 potato
• 1 large brown onion
• 3 large tomatoes
• 6 garlic cloves
• 3cm piece fresh ginger
• 10g fresh coriander
• 1 Tbsp vegetable oil
• 3 Tbsp tomato puree
• 500ml Curry Stock
• 2 Tbsp white-wine vinegar salt
For the tempeh
• 400g tempeh
• ½ tsp salt
• 1 tsp ground turmeric
• ½ tsp chilli powder
• 2 Tbsp flour
• 1 Tbsp vegetable oil
For the spice mix
• 4 green cardamom pods
• 2 big bay leaves
• 2-4 tsp hot chilli powder
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1 tsp ground coriander
• 1 tsp ground turmeric
• ½ tsp black peppercorns
• ½ tsp garam m
Method:
Place a saucepan of salted water with a lid on a high heat. You will also need a steamer or heatproof colander and a large frying pan.
Prepare your potatoes and tempeh
Cut the potato into 2cm chunks. Cut the tempeh into 2-3cm chunks. Add the potatoes to the pan of boiling salted water. Place the steamer or colander on top, add the tempeh and cover. Cook the potatoes and steam the tempeh for 7 minutes. Remove the tempeh and set aside. Drain the potatoes.
Cook the tempeh
Measure the salt, turmeric, chilli powder and flour into a bowl and stir to combine. Add the steamed tempeh and toss to coat completely. Place a frying pan over a medium-high heat and pour in the vegetable oil. Add the tempeh to the hot oil and fry for about 10 minutes, stirring regularly, until lightly browned. Remove and set aside.
Prep the ingredients
Peel and grate the onion. Roughly chop the tomatoes. Peel and grate the garlic and ginger. Finely chop the coriander.
Cook the curry
Measure the spice mix into a dry frying pan. Add a tablespoon of oil and place on a medium heat. Cook for 2 minutes, adding half a cup of water to loosen if it gets too dry. Add the grated onion and a pinch of salt. Saute for 5-7 minutes, stirring frequently, until the fragrances have released. Add the garlic and ginger and cook for a further 3 minutes. Add the tomato puree and a large splash of water and cook for 3 minutes, stirring frequently. Add the stock, vinegar, chopped tomatoes, tempeh and potatoes. Reduce the heat to medium-low and simmer for 10 minutes. Taste and adjust the seasoning, adding more spice mix, salt or vinegar if needed.
Serve up
Top with the chopped fresh coriander
and serve.
Ian and Henry, founders of BOSH!, have a burning desire to show the world just how easy it can be to eat plants. Whether you’re looking to overhaul your entire philosophy around what you eat, or simply looking for meat-free Monday inspiration, they’ve got your back. Their inventive food creations reached more than half a billion people in just their first year. They don’t do dull dinners and want to spread the word: going more plant-based doesn’t need to be restrictive or boring. In fact, it can be downright delicious.
BOSH! on a Budget by Henry Firth and Ian Theasby is out now
published by HQ, £16.99