Tempeh Tikka Masala
User Reviews
4.5
Tempeh Tikka Masala
Description
This Tempeh Tikka Masala features tempeh marinated in coconut yogurt and spices, then cooked in a sauce made with tomato, coconut milk, and a blend of traditional Indian spices such as garam masala, cumin, and turmeric. The marinade tenderizes the tempeh and infuses it with spice, while the sauce develops a creamy texture as it simmers, absorbing flavors from aromatic ingredients like onion, garlic, and ginger. The addition of peas adds a subtle sweetness and texture contrast.
The dish simmers until the sauce thickens and the tempeh is heated through, resulting in a rich, moderately thick curry with a balance of savory, spicy, and creamy elements. Fresh cilantro tops the dish for a bright herbal note. It is commonly served over plain rice or cauliflower rice to absorb the flavorful sauce.
For extra heat, ground cayenne or hot sauce can be added during cooking or at serving. Marinating the tempeh for a minimum of one hour is important to develop depth of flavor. This recipe provides a plant-based alternative to traditional tikka masala with a distinctive texture derived from tempeh.
Ingredients
Tempeh:
- 8 oz tempeh chopped into cubes, Lightlife Original
- 1/2 cup coconut yogurt unsweetened plain
- 2 teaspoons apple cider vinegar
- 1 teaspoon cumin ground
- 1 teaspoon ground ginger
- 1 teaspoon garam masala
- 1/2 teaspoon salt sea salt
Tikka Masala Sauce:
- 1 Tablespoon coconut oil
- 1 onion chopped
- 3 cloves garlic minced
- 1- inch ginger grated, knob
- 1 teaspoon garam masala
- 1 teaspoon chili powder
- 1/2 teaspoon salt sea salt
- 1/4 teaspoon Turmeric
- 1 cup tomato sauce canned
- 1 cup coconut milk canned full-fat
- 2 cups peas frozen
- cilantro chopped, fresh
- rice or cauliflower rice for serving
- hot sauce optional, or cayenne pepper, of choice
Instructions
- Make tempeh marinade by combining all ingredients (yogurt, apple cider vinegar, cumin, ginger, garam masala and sea salt) in a bowl. Add chopped tempeh and stir until well coated. Place bowl in the fridge to allow the tempeh to marinate for at least 1 hour.
- Once tempeh is done marinating, start preparing the sauce. Heat a large skillet on medium-high heat with coconut oil. Add onion, garlic and ginger and sauté until fragrant, about 5-7 minutes. Add spices and toss to combine, then add in tomato sauce, coconut milk, frozen peas and marinated tempeh.
- Turn heat down to medium-low and let mixture simmer for 15-20 minutes or until sauce has thickened and everything is heated throughout.
- Remove from heat and serve tempeh tikka masala over a bed of rice (regular or cauliflower) with fresh cilantro on top.
Notes
- For best flavor, marinate the tempeh for at least one hour before cooking.
- Add ground cayenne or hot sauce during cooking or when serving to adjust the spice level.
- Serve over rice or cauliflower rice to complement the creamy sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 430 kcal
% Daily Value*
| Serving | 1/3 of recipe | |
| Calories | 430kcal | 22% |
| Carbohydrates | 39g | 13% |
| Protein | 21g | 42% |
| Fat | 23g | 35% |
| Fiber | 13g | 52% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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