Tempeh Tikka Masala with Kale. Vegan Glutenfree
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
2
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Calories
226 kcal
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Course
Main Course
Tempeh Tikka Masala with Kale. Vegan Glutenfree
Description
Tempeh cubes marinate briefly in a mixture of water, spices, and nondairy yogurt to absorb traditional Tikka Masala flavors. Cooking the tempeh initially covers it with a golden crust, enhancing texture and flavor. Meanwhile, the sauce simmers aromatics like onion, garlic, and fresh ginger with a blend of spices including garam masala, turmeric, and fenugreek, alongside finely chopped kale and pureed tomatoes. This slow cooking melds the ingredients into a thick, savory base.
The combination of golden tempeh and the robust sauce creates a dish with balanced texture; tender tempeh cubes nestled in a spiced, slightly creamy, tangy sauce enriched by leafy kale. This recipe provides a filling meal that can be served alone or with rice or bread.
The sauce can be adapted by incorporating various vegetables or legumes at the stage where nondairy yogurt is added, and it is suitable for freezing once cooked without nondairy milk added. This flexibility makes the sauce a convenient base for future meals.
Ingredients
Tempeh Tikka marinade:
- 4 oz tempeh about 3/4 cup (ensure tempeh is gluten-free if necessary, cut into small cubes
- 1/2 cup water
- 1/2 teaspoon garam masala
- 1/2 teaspoon salt
- 1/4 teaspoon chili powder or cayenne
- 1/2 teaspoon paprika
- 2 tsp nondairy yogurt
Tikka Masala Sauce:
- 2 teaspoons canola oil organic
- 1/2 teaspoon garam masala to taste
- 1/4 teaspoon paprika or Kashmiri mirch
- 1 teaspoon coriander powder
- asafoetida hing - optional - omit to make gf, a generous pinch of
- 1 teaspoon fenugreek leaves methi, dried
- 1/4 teaspoon turmeric powder
- 1/2 onion 1/2 cup, medium; chopped small
- 1/2 cup kale or greens of choice, packed; finely chopped; leaves
- 3 tomato medium, chopped
- 1 inch ginger
- 5-6 cloves garlic
- 1 green chili or to taste
- 1/2 tsp salt
- 1/2 teaspoon raw sugar
- 3 tbsp Non-Dairy yogurt plain; unsweetened
- 1/4 cup non-dairy milk such as almond milk; or more
Instructions
Tempeh Tikka:
- Mix all the ingredients of the marinade and add Tempeh. Let sit for 5 mins (optional)
- Transfer to a pan and cook the mixture over low-medium heat, partially covered for 15 minutes or until all the liquid is absorbed by the tempeh.
- Once the tempeh is dry, add a teaspoon of oil and toss on medium for 2-3 minutes, until the edges of the tempeh become golden. Take off heat and keep aside.
Tikka Masala Sauce:
- Meanwhile, in a deep medium pan, add 2 teaspoons oil and heat over medium.
- Add the onion and cook for 7-8 minutes, stirring occasionally till it becomes translucent and golden.
- Blend the tomatoes, ginger, garlic and chili into a smooth puree and set aside.
- Add the spices (turmeric, coriander powder, hing, garam masala, paprika and fenugreek leaves) to the onions, and mix well. Add Kale, mix and cook for another minute.
- Add the tomato puree to the onion mixture and cook over low-medium heat for 15-20 minutes stirring occasionally, until the mix thickens, comes together and leaves oil on the sides.
- Add the crisp tempeh, and non dairy yogurt, salt and sugar and mix well.Taste and adjust spices, salt.
- Add almond milk to get the curry consistency you like. Mix well and bring to a boil on low medium heat.
- Take off heat, serve hot topped with fresh chopped cilantro, with Indian flat breads (Roti/Naan) or Basmati rice.
Notes
- The tikka masala sauce can be prepared in advance, frozen without non-dairy milk, and later thawed and simmered with vegetables or legumes.
- Add non-dairy yogurt during the final simmering to maintain creaminess without curdling.
- Ensure tempeh used is gluten-free if necessary, and adjust chili to preferred heat levels.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Calories | 226kcal | 11% |
| Carbohydrates | 24g | 8% |
| Protein | 12g | 24% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 440mg | 18% |
| Potassium | 764mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 3655IU | 73% |
| Vitamin C | 56mg | 62% |
| Calcium | 184mg | 18% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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