A Varuval to remember

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.

IMG_0794

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.

 

 

 

 

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