A vegan take on traditional Fijian curry. Made with roasted tempeh, potatoes and vegetables in a quick and easy curry sauce.
5 from 2 votes
Prep Time 10 minutesmins
Cook Time 30 minutesmins
Course Main
Cuisine Fijian
Servings 4
Ingredients
Roasted Tempeh and Potatoes
2tablespoonsvegetable oil
200gtempeh
4potatoes
2brown onions
1tablespooncurry powder
1teaspoonred chilli flakesoptional
Curry Sauce
2tablespoonsvegetable oil
½teaspoonblack mustard seeds
½teaspooncumin seeds
¼teaspoonfenugreek seedsoptional
1small stick of cinnamon
1spicy green chilliminced
8clovesgarlicminced
40ggingerminced
2tablespoonstomato puree
400mlvegetable stockor water
1large green bell pepperdiced
1tablespooncurry powder
2teaspoonsKashmiri chilli powder
1teaspoongaram masala
Fresh coriander for garnish
Instructions
Preheat an oven to 180°C.
Cut the tempeh, potatoes and onions into small bite-sized pieces. Place them all into a bowl with the vegetable oil, curry powder and optional red chilli flakes. Toss to coat thoroughly then spread out well on a baking sheet.
Roast in the oven until the potatoes are cooked through and the edges begin to turn golden. Around 30 minutes, turning halfway.
While the tempeh, potatoes and onions are cooking prepare the sauce.
Heat the oil in a pot over medium heat. Once hot add the mustard seeds, cumin seed, fenugreek seeds and the cinnamon stick. Sauté until the seeds start to pop, around 30 seconds.
Add the minced chilli, garlic and ginger. Sauté until aromatic, around 1 minute, watching not to burn the garlic.
Add the tomato puree and sauté until it turns a deep red colour, around 1 minute.
Now add the water, diced bell pepper, curry powder, Kashmiri chilli powder and garam masala. Bring to a boil then reduce the heat to a gentle simmer. Cover the pot and continue to simmer for 5 minutes or until the tempeh and potatoes have finished roasting.
Once the tempeh, potatoes and onion have done roasting, add them to the pot with the sauce and stir everything together.
Taste and adjust the seasoning. We added ½ teaspoon of salt and a good crack of freshly cracked black pepper.
Serve your quick and easy Fijian curry with basmati rice and roti. Garnish with freshly chopped coriander.