Tandoori tempeh kebabs with mint raita
Finding new dishes can sometimes be a challenge with a vegetarian diet; many people complain of being stuck in a rut resorting to cooking the same meals time and again. Here is a lovely recipe for a light supper that is both meat-free and delicious. Even if you’re not vegetarian, it’s a great idea to regularly have some ‘meat-free’ days – vegetable protein from fermented soya products, quinoa, lentils, beans and peas is a healthy addition to any diet, particularly when it comes to protecting your bones.
14oz/400g block of tempeh
150ml thick plain sheep or goat’s yoghurt
6 tbsp chopped fresh mint
2 tsp lime juice
2 tsp ground coriander
2 tsp ground cumin
2 tsp turmeric
2 tsp garam masala
1 tbsp paprika
½ tsp hot chilli powder
2 tbsp sunflower oil
3 garlic cloves crushed
1 tbsp tamarind paste
3 tbsp plain (natural) yoghurt
1. Pat the tempeh dry with kitchen paper. Steam it for 10 minutes until softened slightly (this helps to remove any traces of bitterness). Meanwhile, mix together the ingredients for the tandoori paste with 1 tbsp water in a large shallow dish. Remove the tempeh from the steamer and cut into 32 x ¾ in/2cm cubes. Add to the dish and turn until coated in the paste; set aside to marinate for at least 1 hour.
2. Preheat the grill to high and line the grill pan with foil. Thread four chunks of tempeh onto a skewer then repeat to make eight kebobs in total. Grill for 10 minutes, turning occasionally until deep golden brown in places.
3. Meanwhile, mix together the 150ml sheep or goat’s yoghurt, mint and lime juice to make the raita dipping sauce.
4. Serve the tempeh kebabs on a bed of salad with a spoonful of mint raita for dipping.
500 of the Healthiest Recipes and Health Tips You’ll ever Need – Hazel Courtenay and Stephen Langley
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