Tempeh Cubed Madras & Bombay Potato Salad

Serves 2 • Prep 15 min • Cooking 30 min
Vegan
Get this stuff
  1. 1 pack Tempeh Cubed Madras
  2. 400g potatoes (cubed)
  3. 1 tsp turmeric
  4. 1 tbsp garam masala
  5. 1 tbsp nigella seeds
  6. 90g ready prepared fresh coconut (sliced)
  7. 1/2 cucumber (cubed)
  8. 100g pomegranate seeds
  9. 150g cherry tomatoes (chopped)
  10. Coriander (chopped)
  11. 1 lemon
  12. 2 tbsp vegan mango chutney
  13. Vegetable oil
Do this stuff
  1. Preheat the oven to 220°C, 200°C Fan, Gas Mark 7. Line a baking tray with greaseproof paper.
  2. Mix the potatoes with the turmeric, garam masala and nigella seeds. Season with salt and add a glug of oil. Bake for 15 minutes.
  3. Add the Tempeh to the potatoes and toss together. Bake for 15 minutes until golden and the potatoes are crispy.
  4. Mix the coconut, cucumber and tomatoes with the pomegranate seeds. Add the coriander.
  5. Mix the mango chutney and lemon juice then add a splash of oil and a pinch of salt.
  6. Add the cooked potatoes and Tempeh to the salad and drizzle with the dressing.
People also viewed
We use cookies to ensure that we give you the best experience on our website.
If you continue to use this site we will assume that you are happy with it.
OK
X
We use cookies to ensure that we give you the best experience on our website.
If you continue to use this site we will assume that you are happy with it.
×