Aloo Gobi with BUMI Indian Tempeh

Serves 2 

Cook time: 25-30 minutes 

Ingredients

2 medium potatoes, sliced or cubed 

1 medium cauliflower, cut into small florets 

1 medium onion, chopped 

2 medium tomatoes, chopped 

½ tsp cumin seeds 

2 tsp ginger, minced 

2 garlic cloves 

½ tsp turmeric powder 

¼ tsp red chilli powder 

1 tsp garam masala powder 

½ tbsp smoked paprika 

3-4 tsp oil of choice 

2 tbsp coriander, chopped finely 

Pinch of salt 

1 lime 

1 pack (175g) Indian BUMI tempeh 

1 tbsp soy sauce

Method

1. Boil the potatoes for 10 minutes or until soft but not falling apart and then drain. 

2. Heat a pan on medium. Once hot, add the cauliflower and sauté for 2-3 minutes before adding the potatoes. Let cook for about 7-8 minutes until the vegetables are golden. Transfer them to a bowl. 

3. Using the same pan on medium heat, add the oil. When hot, add the cumin seeds. 

4. Once the cumin seeds begin to “crackle”, add the onion and sauté for 2-3 minutes or until translucent. Add the ginger and garlic and keep stirring for another 2 minutes.

5. Add the chopped tomatoes and cook for around 3 minutes or until soft before adding the rest of the spices. Allow to cook, covered, for another 2-3 minutes. 

6. Add the potatoes, cauliflower, chopped coriander and garam masala to the tomato mixture, give it a good mix and cook on medium-low heat for 5-6 minutes. 

7. Season the curry with salt and then add the tempeh. Cook for an additional 7 minutes or until the veggies feel tender but not soggy. 

8. Before serving, add a squeeze of lime juice. 

Enjoy!