Ingredients

• Roasted Potatoes & Tempeh
• 2 tbsp Vegetable Oil
• 7 oz Tempeh
• 4 Potatoes
• 2 Brown Onions
• 1 tbsp Kashmiri Curry Powder
• 1 tsp Kashmiri Mirch
• Curry Sauce
• 2 tbsp Vegetable Oil
• 1/2 tsp Brown Mustard Seeds
• 1/2 tsp Cumin Seeds
• 1/4 tsp Fenugreek Seeds optional
• 1 Stick Cinnamon
• 1 Green Chilli spicy minced
• 8 cloves Garlic minced
• 2 oz Ginger minced
• 2 tbsp Tomato puree
• 8 oz Vegetable Stock or water
• 1 Red Bell Pepper diced
• 1 tbsp Kashmiri Curry Powder
• 2 tsp Kashmiri Mirch
• 1 tsp Garam Masala - Indian
• 1 tbsp Coriander for garnish

Directions

• Set the oven's temperature to 180°C.
• Chop the potatoes, onions, and tempeh into tiny, bite-sized pieces. Put them together in a bowl with the curry powder, vegetable oil, and optional red chili flakes. Spread it evenly on a baking sheet after tossing to coat well. The potatoes should be cooked through and have golden edges after roasting in the oven. About half an hour, with a half-way turn.
• Make the sauce while the tempeh, potatoes, and onions are cooking. In a pot, heat the oil over medium heat. Add the cinnamon stick, mustard seeds, cumin seeds, and fenugreek seeds once it's hot. Sauté for about 30 seconds, or until the seeds begin to burst.
• Add the ginger, garlic, and minced chilli. Be careful not to burn the garlic as you sauté it for about a minute until it becomes aromatic. Add the tomato puree and cook for about a minute, or until it becomes deeply crimson.
• Add the water, curry powder, Kashmiri chilli powder, chopped bell pepper, and garam masala now. After bringing to a boil, lower the heat to a low simmer. After the tempeh and potatoes have done roasting, cover the saucepan and simmer for an additional five minutes.
• Stir everything together in the pot with the sauce after the tempeh, potatoes, and onion have finished roasting. Adjust the seasoning by tasting it. We added a generous pinch of freshly cracked black pepper and ½ teaspoon of salt.

Notes

• 9-22-25 3/4 Recipe
• Curry
• For Fijian Potato Curry, a mild and aromatic Indian-style curry powder would be authentic. Some options include:
• Mild Madras curry powder: a blend of spices with a warm, slightly sweet flavor
• Kashmiri curry powder: a mild and aromatic blend with a hint of sweetness
• Indian garam masala curry powder: a blend of ground spices with a warm, aromatic flavor
• Fijian cuisine has been influenced by Indian cuisine, particularly from the southern region. Using an Indian-style curry powder will add authenticity to your Fijian Potato Curry.
• When choosing a curry powder, consider the flavor profile you prefer:
• Milder flavor: opt for a Madras or Kashmiri curry powder
• Warmer flavor: choose a garam masala curry powder
• You can also blend your own curry powder using individual spices to suit your taste preferences.
• Tempeh Substitutes
• Tempeh is a fermented soybean product with a nutty flavor and firm texture. If you're looking for substitutes, here are some options [4]:
• - Tofu: Extra-firm tofu can be used as a substitute in many recipes, especially if you're looking for a similar texture. Marinate and cook tofu to absorb flavors.
• - Seitan: Made from wheat gluten, seitan has a chewy texture and can be used in place of tempeh in some dishes.
• - Mushrooms: Certain types of mushrooms, like portobello or cremini, can provide a meaty texture and earthy flavor similar to tempeh.
• - Textured Vegetable Protein (TVP): TVP is a plant-based protein made from soy flour and can be used in dishes where tempeh's texture is desired.
• - Edamame: While not fermented, edamame can provide a similar protein-rich element in dishes.
• - Other fermented products: Natto or miso can offer similar umami flavors, though they have different textures.
• When substituting tempeh, consider the flavor and texture you're aiming for, and adjust seasonings and cooking methods accordingly.

Photos