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


  • 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


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

Serving Suggestion

Serving Suggestions

  1. 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