Slow Cooked Vindalho of Kipfler Potatoes, Black-Eyed Beans, Red Peppers & Tempeh


  • 1 large onion diced
  • 2 tablespoons cooking oil
  • 800gms Kipfler potatoes peeled cut into discs
  • 1 can black eyed beans washed drained
  • 2 cups tempeh strips pan fried until golden brown
  • 2 red peppers de-seeded sliced
  • I jar Goan Cuisine Vindalho Masala
  • ½ cup fresh chopped coriander
  • 1-2 green chilies de-seeded
  • Salt to taste




  • Fry onions in oil until brown
  • Add potatoes, black-eyed beans, tempeh and red peppers and fry on medium heat for a couple of minutes
  • Fold through 1 jar Goan Cuisine Vindalho Masala and green chilli
  • Add water to just cover vegetables
  • Transfer to slow cooker and set to cook
  • When tender add salt to taste, more fresh green chilli if desired and cook for a further 15 minutes on high
  • Add coriander garnish and enjoy with boiled basmati rice or chapatis


Serving Suggestion


Serve with rice or chapatis and Goan Cuisine Eggplant Capsicum Pickle or Carrot Mescut.

Excellent for:

  • Vegetable: Eggplant, zucchini, mushrooms, cabbage, carrot, corn wedges, cauliflower, green beans, peas, fennel bulb, celeriac, capsicum, celery, cabbage, potato and sweet potato
  • Legumes: chick peas, black eyed beans, lima beans, white beans, kidney beans
  • Lentils: yellow, red, green, split peas
  • Extra firm tofu, Tempeh