Indian Tempura Vegetables

Ali Segersten (author) Oct 15, 2021
INDIAN TEMPURA VEGGIES GLUTEN-FREE VEGAN-2
INDIAN TEMPURA VEGGIES GLUTEN-FREE VEGAN-3
Difficulty
Average Recipe
Prep Time
15 minutes
Cook Time
15 minutes
Servings
6

Tempura vegetables are made from cut raw vegetables dipped in a gluten-free and egg-free garbanzo bean flour batter and then lightly fried in oil. They are a fun appetizer to serve to a gathering of friends and family, and also a wonderful way to use up your garden produce! Serve them with an Indian-themed meal and a spicy cilantro dipping sauce. Use my vegetable combination below or use your own. Many different veggies can be used here. Try using cauliflower, lacinato kale (my favorite), baby bok choy leaves, onions, bell peppers, whole jalapeño peppers, or par-boiled potatoes and sweet potatoes!

Ingredients

Tempura Batter

1½ cups sprouted chickpea flour
½ cups sweet rice flour
1 teaspoons cumin seeds
1 teaspoons kosher salt
½ teaspoons turmeric powder
1½ cups water

Vegetables

2 medium zucchini sliced into thick rounds
2 medium carrots sliced
½ pounds green beans ends trimmed
1 small heads broccoli cut into florets
avocado oil (for cooking)