Tempeh vindaloo recipe

Ingredients

• 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
• 3 garlic cloves, peeled and grated
• 1 x 3cm/1inch piece fresh ginger, peeled and grated
• 1 tbsp vegetable oil
• 1 x 400g/14oz tin chopped tomatoes
• 4 l water
• 6 large onions
• 4 medium carrots
• 3 tomatoes
• 1 green pepper
• 1 red pepper
• 1 potato, cut into 2cm/1inch chunks
• 1 large brown onion, peeled and grated
• 3 large tomatoes, roughly chopped
• 6 garlic cloves, peeled and grated
• 10 g fresh coriander (cilantro), finely chopped
• 3 tbsp tomato purée
• 500 ml curry stock
• 2 tbsp white wine vinegar
• 400 g tempeh, cut into 2-3cm/1inch chunks
• 1/2 tsp salt
• 1 tsp ground turmeric
• 1/2 tsp chilli powder
• 2 tbsp flour
• 4 green cardamom pods
• 2 big bay leaves
• 2 -4 tsp hot chilli powder
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1/2 tsp black peppercorns
• 1/2 tsp garam masala
• 1 x quarter tsp ground cinnamon