Slow Cooked Vindalho of Kipfler Potatoes, Black-Eyed Beans, Red Peppers & Tempeh Recipe
Slow Cooked Vindalho of Kipfler Potatoes, Black-Eyed Beans, Red Peppers & Tempeh
Random Harvest Gourmet
Indian
Gluten Free
Slow Cooking
Vegan
Vegetable
Vegetarian
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.
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
