BOSH! TEMPEH VINDALOO (Serves 4)

INGREDIENTS:

1 potato; 1 large brown onion; 3 large tomatoes; 6 garlic cloves; 3cm piece fresh ginger; 10g fresh coriander; 1tbsp vegetable oil; 3tbsp tomato purée; 2tbsp white wine vinegar; salt; 500ml Henry’s curry stock (see below)

For the curry stock (makes 4ltrs): 3 garlic cloves; 3cm piece fresh ginger; 1tbsp vegetable oil; 1 x 400g tin chopped tomatoes; 4ltrs water; 6 large onions; 4 medium carrots; 3 tomatoes; 1 green pepper; 1 red pepper; 2 large bay leaves; 1tbsp curry powder; 1tbsp garam masala; 1tbsp ground turmeric; 1tbsp salt; 1tsp chilli powder; 1tsp coriander seeds; 1tsp ground coriander; 1tsp ground cumin; 1tsp peppercorns

For the tempeh:

400g tempeh; ½tsp salt; 1tsp ground turmeric; ½tsp chilli powder; 2tbsp flour; 1tbsp vegetable oil For the spice mix:

4 green cardamom pods; 2 big bay leaves; 2-4tsp hot chilli powder; 1tsp cumin seeds; 1tsp fennel seeds; 1tsp ground coriander; 1tsp ground turmeric; ½tsp black peppercorns; ½tsp garam masala; ¼tsp ground cinnamon

METHOD:

1. Make your curry stock. If you’re using frozen stock, defrost it ahead of time. Peel and grate garlic and ginger. Add oil and all spices to the pot with grated garlic and ginger. Cook for 5 mins. Add chopped tomatoes.

Pour in 500ml of water and leave to simmer.

2. Prep your veg for the stock. Peel and roughly chop the onions. Trim and roughly chop the other veg. Add all veg to the pan with 3.5ltrs of water. Lower the heat, cover the pot and simmer for an hour, stirring occasionally.

3. To finish, find and remove the bay leaves. Use a stick blender to blend the stock until smooth. Use straight away or leave to cool to room temperature, divide between containers and store for up to three months in the freezer.

4. Get a pan of salted water with a lid on a high heat, a steamer or heatproof colander, and a large frying pan.

5. Cut the potato into 2cm chunks and the tempeh into 2-3cm chunks. Add potato to the boiling salted water. Place the steamer or colander on top, add the tempeh and cover. Cook the potatoes and steam the tempeh for 7 mins. Remove tempeh and set aside. Drain potatoes.

6. Measure the salt, turmeric, chilli powder and flour into a bowl. Stir to combine. Add the steamed tempeh and toss to coat. Place a frying pan over a medium-high heat and pour in the oil. Add the tempeh to the hot oil and fry for 10 minutes, stirring regularly, until lightly browned. Remove and set aside.

7. Now, prep the other ingredients. Peel and grate the onion, roughly chop the tomatoes, peel and grate the garlic and ginger, and finely chop the coriander.

8. To cook the curry, measure the spice mix into the dry frying pan. Add 1tbsp of oil and place on a medium heat. Cook for 2 mins, adding half a cup of water to loosen if it gets too dry. Add the grated onion and a pinch of salt. Sauté for 5-7 mins, stirring frequently, until the fragrances have released. Add the garlic and ginger and cook for 3 mins. Add tomato purée and a large splash of water. Cook for 3 mins and stir frequently. Add stock, vinegar, chopped tomatoes, tempeh and potatoes. Reduce the heat to medium-low and simmer for 10 minutes.

9. Taste and adjust seasoning if needed. Top with the chopped fresh coriander and serve.