It’s no secret I adore Indian food. So when I saw a tempeh wrap on Yummly (which wasn’t Indian style), I wanted to adapt it to have an Indian flavour. A trip to my favourite Indian restaurant, Kings at Mt Gravatt, inspired me to add a tikka based sauce with tempeh, instead of meat into my wrap.
2 tbsp coconut oil or rice bran oil
1 large red onion thinly sliced
1/2 medium red capsicum thinly sliced
1 packet tempeh diced into cubes
5 cloves garlic finely minced
1/2 inch or 1.5cm piece ginger finely minced
1/2 tsp Garam masala
Salt to taste (I use approximately 1/2 tsp Pink Murray River salt flakes)
1 cup water
1/3 cup coconut yoghurt (you could use a cashew cream)
1.5 tbsp chickpea flour
1 tsp lemon juice
1/4 tsp black salt or Amchur powder
Add the oil to a fry pan or skillet and cook until translucent – approximately 5 minutes.
Add the garlic, ginger, garam masala and salt. Mix well. Add the tempeh and mix again. Cook for 2-3 minutes then add in the water, mixing well to coat everything. Cook for a further 15 minutes stirring frequently.
Add the yoghurt, chickpea flour, lemon juice and black salt. Cook a further 3 minutes. Remove from the heat once cooked.
To make the wrap:
Place a roti or flatbread (I used a sheet of Chia Mountain bread) on a plate. Place a layer of the tempeh mix down the middle of the wrap. Add sliced/diced avocado, fresh slices of red onion, extra red capsicum if desired and some greenery such as mushroom plant leaves or parsley or coriander.
Serve wrapped up in a roll. I added extra fresh tomatoes and an extra dollop of coconut yoghurt to my wrap after I took the picture. I found one huge wrap was more than enough to fill me up for the rest of the day. An incredibly filling and satisfying meal that even my family enjoyed wholeheartedly.