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
Method
- 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
Serving Suggestion
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