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Tempeh Tikka Masala with Kale. Vegan Glutenfree

This Tempeh Tikka Masala is vegan, has kale, and packs a complex flavor. Tempeh is cooked with Indian spices, then toasted to make tikka then added to Tikka Masala sauce

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 2
Calories: 226 kcal
Course: Main Course
Cuisine: Indian , Vegan

Ingredients

Tempeh Tikka marinade:
  • 4 oz Tempeh cut into small cubes about 3/4 cup (ensure tempeh is gluten-free if necessary)
  • 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 organic canola oil
  • 1/2 teaspoon garam masala or to taste
  • 1/4 teaspoon paprika or Kashmiri mirch
  • 1 teaspoon coriander powder
  • a generous pinch of asafoetida hing - optional - omit to make gf
  • 1 teaspoon dried fenugreek leaves methi
  • 1/4 teaspoon turmeric powder
  • 1/2 medium onion chopped small 1/2 cup
  • 1/2 cup packed finely chopped Kale leaves or greens of choice
  • 3 medium tomatoes chopped
  • 1 inch ginger
  • 5-6 cloves of garlic
  • 1 green chili or to taste
  • 1/2 tsp salt
  • 1/2 teaspoon raw sugar
  • 3 tbsp plain unsweetened non dairy yogurt
  • 1/4 cup or more nondairy milk such as almond milk

Instructions

Tempeh Tikka:
    Cup of Yum
  1. Mix all the ingredients of the marinade and add Tempeh. Let sit for 5 mins (optional)
  2. 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.
  3. 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:
  1. Meanwhile, in a deep medium pan, add 2 teaspoons oil and heat over medium.
  2. Add the onion and cook for 7-8 minutes, stirring occasionally till it becomes translucent and golden.
  3. Blend the tomatoes, ginger, garlic and chili into a smooth puree and set aside.
  4. 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.
  5. 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.
  6. Add the crisp tempeh, and non dairy yogurt, salt and sugar and mix well.Taste and adjust spices, salt.
  7. Add almond milk to get the curry consistency you like. Mix well and bring to a boil on low medium heat.
  8. Take off heat, serve hot topped with fresh chopped cilantro, with Indian flat breads (Roti/Naan) or Basmati rice.

Notes

  • Make this tikka masala sauce and add whatever veggies or beans or chickpeas when you add non dairy yogurt, and simmer until the veggies are tender. You can also freeze the sauce. Make the sauce, add non dairy yogurt at step 6 (dont add the non dairy milk) and simmer for a few minutes to thicken. cool and freeze. Thaw, add non dairy milk as needed and simmer with the veggies, tofu, chickpeas, beans, lentils etc or whatever you want to make the tikka masala of.
  • Nutritional values based on one serving

Nutrition Information

Calories 226kcal (11%) Carbohydrates 24g (8%) Protein 12g (24%) Fat 10g (15%) Saturated Fat 1g (5%) Sodium 440mg (18%) Potassium 764mg (22%) Fiber 4g (16%) Sugar 9g (18%) Vitamin A 3655IU (73%) Vitamin C 56mg (62%) Calcium 184mg (18%) Iron 2.2mg (12%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 226

% 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.