12 Nov Tempeh Veruval Posted at 16:14h in Recipes, Asia, Plant Based by Digitalp3opl3 0 Comments Why not make some plant based tempeh veruval? You can still stay plant based during the festive period for the betterment of the planet 🙂 Tempeh Veruval 0 from 0 votes Course: MainCuisine: AsianDifficulty: Easy Servings4servingsPrep time15minutesCooking time20minutes Ingredients Ingredients A (Masala powder)1 stick cinnamon2 pods green cardamom pods8 cloves3/4 tsp fennel seeds3/4 tsp coriander seed1 tsp cumin seeds4 dry red chili1/2 tsp black peppercornIngredients B500 g Tempeh, cut into cubes1 tsp turmeric powder1 tbsp salt2 tsp curry powderIngredients C2 tbsp vegetable oil4 dry red chili1 green chili10 curry leaves2 onion, about 180g1 tsp garlic, minced1 tsp ginger , minced1 tomato, about 120g1 sprig coriander leaves Directions Place all the ingredient in (A) in a frying pan. Roast the spices over low heat until smell fragrant.Crush the spices with the mortar and pestle or the electric spices grinder. Set aside.Cut the tempeh into small chunks. Marinate for at least one hour with ingredients in (B). Air fry at 180C for 15 mins or till crispy.Heat up the vegetable oil, sauté the dry chilli, green chili and half of the curry leaves over low heat until fragrant.Add the chopped onion, ginger and garlic and saute until the onion turns translucent.Add the chopped tomato, the ground masala (from ingredient A). Mix well. Cook for another 10 minutes or until the gravy is nearly dry. Toss in Tempeh.Add the remainder of curry leaves.Garnish with coriander leaves. Served. Recipe Video Notes Share Print page
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