Goa is a coastal state on the west coast of India. The cuisine of Goa is influenced
by four hundred years of Portuguese colonialism and international techniques.
This curry shows some of this influence with its tangy notes from red wine
vinegar and pickle flavours from ground mustard and cumin. Tempeh works
beautifully in this recipe, although you can use vegetables and beans instead.
The sauce usually gets absorbed by the tempeh, making this a less saucy dish.
Serve with coconut red lentil dal, amti dal, plain rice, or flatbread. Use
vegetables, beans or soy-free tempeh to make this soy-free.
1 1/2 teaspoon cumin seeds
1 1/2 teaspoon brown or black mustard seeds
1/4 to 1/2 teaspoon cayenne
1/2 teaspoon ground turmeric
2 teaspoons sweet paprika
3/4 to 1 teaspoon salt
5 cloves garlic minced
2 to 3 tablespoons red wine vinegar or coconut vinegar
1 1/2 cups water
2 (8-ounce) packages tempeh, cut into 1/2-inch dice
2 teaspoons safflower or other neutral oil
2 cups thinly sliced red or white onion
pinch of sugar
1. Grind the cumin and mustard seeds together into a coarse powder. In a bowl,
combine the ground cumin, mustard, cayenne, turmeric, paprika, salt, garlic, and
2 tablespoons vinegar and mix well. Mix in the water and tempeh. Marinate for 1
hour or overnight.
2. Heat the oil in a large skillet over medium heat. Add the onion slices, a pinch
of salt, and a pinch of sugar. Cook until translucent, 8 to 9 minutes. Stir
occasionally. Add the tempeh with the marinade, reduce the heat to medium-low,
cover, and cook until most of the liquid is absorbed 25 to 35 minutes. Stir
once about halfway through. Taste and adjust the salt and tang. Add a splash of
vinegar, if needed.