Name: Slow Cooked Vindalho of Kipfler Potatoes, Black-Eyed Beans, Red Peppers & Tempeh
Cuisine: Indian
Ingredients: 1 large onion diced; 2 tablespoons cooking oil; 800gms Kipfler potatoes peeled cut into discs; 1 can black eyed beans washed drained; 2 cups tempeh strips pan fried until golden brown; 2 red peppers de-seeded sliced; I jar Goan Cuisine Vindalho Masala; ½ cup fresh chopped coriander; 1-2 green chilies de-seeded; Salt to taste

Slow Cooked Vindalho of Kipfler Potatoes, Black-Eyed Beans, Red Peppers & Tempeh

Rated 5.0 stars by 1 users

Cuisine

Indian

Author:

Random Harvest Gourmet

Sweet cardamom dominates the spice array of our Vindalho – an ideal pairing for creamy kipflers and black-eyed beans, nutty textures of tempeh and sweet of red peppers.

Image of Slow Cooked Vindalho of Kipfler Potatoes, Black-Eyed Beans, Red Peppers & Tempeh

Ingredients

1 large onion diced
2 tablespoons cooking oil
800gms Kipfler potatoes peeled cut into discs
1 can black eyed beans washed drained
2 cups tempeh strips pan fried until golden brown
2 red peppers de-seeded sliced
I jar Goan Cuisine Vindalho Masala
½ cup fresh chopped coriander
1-2 green chilies de-seeded
Salt to taste

Directions

Fry onions in oil until brown
Add potatoes, black-eyed beans, tempeh and red peppers and fry on medium heat for a couple of minutes
Fold through 1 jar Goan Cuisine Vindalho Masala and green chilli
Add water to just cover vegetables
Transfer to slow cooker and set to cook
When tender add salt to taste, more fresh green chilli if desired and cook for a further 15 minutes on high
Add coriander garnish and enjoy with boiled basmati rice or chapatis

Recipe Note

Serving Suggestions

Serve with rice or chapatis and Goan Cuisine Eggplant Capsicum Pickle or Carrot Mescut.

Excellent for:

Vegetable: Eggplant, zucchini, mushrooms, cabbage, carrot, corn wedges, cauliflower, green beans, peas, fennel bulb, celeriac, capsicum, celery, cabbage, potato and sweet potato.

Legumes: chick peas, black eyed beans, lima beans, white beans, kidney beans

Lentils: yellow, red, green, split peas

Extra firm tofu, Tempeh

Slow Cooked Vindalho of Kipfler Potatoes, Black-Eyed Beans, Red Peppers & Tempeh

Category

Cuisine

Author:

Ingredients

Directions

Recipe Note

More Recipes

Slow Cooked Red Beef, Silverbeet and Mushroom

Goan Yellow Curry

Butter Chicken Masala

Goan Red Curry

Slow Cooked Vindalho of Kipfler Potatoes, Black-Eyed Beans, Red Peppers & Tempeh

Slow Cooked Tandoori Tofu, Green Peas, Peppers and Parsnips

Goan Green Curry

Vindalho Masala