If you read this blog on a regular basis then you might have guessed that I love Indian food and Tandoori is one of my favourites. You might be surprised from the picture that it is not red like in restaurants. Sorry to disappoint you but the red colour comes from food colouring and is not at all natural. The light brown colour is the natural colour from all the cooked spices but I guess restaurants don’t think it looks that nice.
Tandoori is usually quite a mild dish but you can select the amount of chilli powder that you put into the marinade to suit your taste. I like it to have a little bit of a kick but you can always put a bit less in. This is a very easy recipe the only thing is to remember to marinade the tempeh in advance. It does need at least an hour but if you can get it all prepared the night before and the flavours can really infuse.
As with so many of my recipes I have adapted it from Anjum’s Indian Vegetarian Feast, obviously making it vegan and adding tempeh into the mix. It is a really satisfying dish and will sit well with any Indian meal you are putting together.
