I love a good spicy dry fried mutton varuval.  I remember scorching hot days sat eating  varuval and rice on banana leaf at the local mamak for Sunday lunch.

Now I am plant based, I decided to recreate my favourite Indian mamak dish with organic tempeh and chestnut mushrooms.

Ingredients (serves 4)

• 1 packet organic tempeh chopped
• 10 pieces chestnut mushrooms, thickly sliced
• 20 cherry tomatoes cut in half
• 2 tbspn curry powder
• Cayene Pepper
• 1 tsp turmeric
• 1 tbspn cumin seeds
• Clearspring avocado oil
• Himalayan pink salt

Method

• Pour a generous glug of avocado oil into a hot pan.
• Add cumin seeds and fry
• Then add curry powder, turmeric, cayenne pepper
• Stir fry till fragrant
• Add chopped tempeh and mushroom
• You may want to add a little more oil if pan looks dry
• Add cherry tomatoes
• Stir fry till cherry tomatoes are soft and release juice
• Add salt to taste

Enjoy with quinoa, rice or roti, will be posting my buckwheat and flax roti recipe soon.