Tempeh Madras & Bombay Potato Salad

Serves 2 • Prep 15 min • Cooking 30 min
Vegan
Get this stuff
  1. 1 pack Tempeh, cut into cubes
  2. 2 tbsp Madras curry powder
  3. 400g potatoes (cubed)
  4. 1 tsp turmeric
  5. 1 tbsp garam masala
  6. 1 tbsp nigella seeds
  7. 90g ready prepared fresh coconut (sliced)
  8. 1/2 cucumber (cubed)
  9. 100g pomegranate seeds
  10. 150g cherry tomatoes (chopped)
  11. Coriander (chopped)
  12. 1 lemon
  13. 2 tbsp vegan mango chutney
  14. 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. Coat the Tempeh with the Madras curry powder and add to the potatoes, 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.
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