This vegan tempeh vindaloo is a milder, more flavourful version of the classic curry

Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. – Henry Firth and Ian Theasby – say you can half the amount of chilli powder for a milder – but still hot – curry. Tempeh vindaloo Serves: 4 Ingredients: 1 potato 1 large brown onion 3 large tomatoes 6 garlic cloves 3cm piece fresh ginger 10g fresh coriander 1 tbsp vegetable oil 3 tbsp tomato puree 2 tbsp white wine vinegar Salt 500ml Henry’s Curry Stock For the curry stock : 3 garlic cloves 3cm piece fresh ginger 1 tbsp vegetable oil 1 x 400g tin chopped tomatoes 4 litres water 6 large onions 4 medium carrots 3 tomatoes 1 green pepper 1 red pepper 2 large bay leaves 1 tbsp curry powder 1 tbsp garam masala 1 tbsp ground turmeric 1 tbsp salt 1 tsp chilli powder 1 tsp coriander seeds 1 tsp ground coriander 1 tsp ground cumin 1 tsp peppercorns For the tempeh: 400g tempeh ½ tsp salt 1 tsp ground turmeric ½ tsp chilli powder 2 tbsp flour 1 tbsp vegetable oil For the spice mix: 4 green cardamom pods 2 big bay leaves 2-4 tsp hot chilli powder 1 tsp cumin seeds 1 tsp fennel seeds 1 tsp ground coriander 1 tsp ground turmeric ½ tsp black peppercorns ½ tsp garam masala ¼ tsp ground cinnamon Method: 1. Add the tempeh to the hot oil and fry for about 10 minutes, stirring regularly, until lightly browned. Add the stock, vinegar, chopped tomatoes, tempeh and potatoes.