Spicy Tempeh Poke with Beetroot and Quinoa Salad
"This vegan poke is such a colourful and vibrant dish, full of fresh vegetables and subtle spice and...
2 tablespoons vegetable oil
12 curry leaves
2 teaspoons ground cumin
1 onion, finely diced
6 cloves garlic, minced
2 teaspoons minced ginger
2 small green chillies, sliced
2 ripe tomatoes, peeled and diced
100 g thick plain yoghurt
300 g cooked chickpeas, drained
1 teaspoon Chat Masala
2 teaspoons salt
1 teaspoon lemon juice
3 tablespoons pomegranate seeds
2 tablespoons chopped coriander leaves
Heat the oil in a heavy-based frying pan and fry the curry leaves and cumin for 30 seconds over a medium heat until fragrant. Add the onion, garlic, ginger and chilli and gently fry until starting to colour. Stir in the tomato and any juice and bring to simmering point. Add the yoghurt and chickpeas and cook for 4-5 minutes until heated through.
Remove from the heat and stir in the chat masala, salt, lemon juice and pomegranate seeds. Taste and adjust the seasoning if necessary. Sprinkle with the fresh coriander to serve.
AUTHOR'S NOTE: A wonderful dish to serve with grilled or barbecued meat. I use dried chickpeas from Indian suppliers; they are smaller and slightly darker than some other varieties.
By Christine Manfield from "Tasting India" (Penguin Aus, 2012).