Tempeh Tikka Masala
Serves
4
Prep Time
10 minutes
Cook Time
25 minutes
Ingredients
For the marinade:
8 oz (225 g) tempeh, chopped into cubes
2.8 oz (80 g) plain coconut yogurt
2 tsp apple cider vinegar
1 tsp ground cumin
1 tsp ground ginger
1 tsp garam masala
½ tsp salt
8 oz (225 g) tempeh, chopped into cubes
2.8 oz (80 g) plain coconut yogurt
2 tsp apple cider vinegar
1 tsp ground cumin
1 tsp ground ginger
1 tsp garam masala
½ tsp salt
For the sauce:
1 tbsp coconut oil
1 onion, chopped
3 cloves garlic, minced
1” (2.5 cm) root ginger, grated
1 tsp garam masala
1 tsp chili powder
¼ tsp ground turmeric
½ tsp sea salt
8.4 fl oz (240 ml) tomato sauce (passata)
8.4 fl oz (240 ml) canned full-fat coconut milk
9.9 oz (280 g) frozen peas
1.1 lbs (500 g) cooked white rice, for serving
4 tbsp. fresh cilantro chopped, garnish
1 tbsp coconut oil
1 onion, chopped
3 cloves garlic, minced
1” (2.5 cm) root ginger, grated
1 tsp garam masala
1 tsp chili powder
¼ tsp ground turmeric
½ tsp sea salt
8.4 fl oz (240 ml) tomato sauce (passata)
8.4 fl oz (240 ml) canned full-fat coconut milk
9.9 oz (280 g) frozen peas
1.1 lbs (500 g) cooked white rice, for serving
4 tbsp. fresh cilantro chopped, garnish
Nutrition
(Per Serving)
Calories
551
Fats
22 g
Protein
22 g
Carbs
68 g
Instructions
- Make the tempeh marinade by combining all the marinade ingredients together in a bowl. Add the chopped tempeh and stir until well coated in the marinade. Place the bowl in the refrigerator and allow the tempeh to marinate for at least 1 hour.
- Once tempeh has marinated, place the coconut oil into a large skillet over a medium-high heat. Add the onion, garlic and ginger, and sauté for 5-7 minutes until fragrant. Add the spices and salt, and toss to combine; then add in the tomato sauce, coconut milk, frozen peas and marinated tempeh.
- Turn heat down to medium-low and simmer gently for 15-20 minutes or until sauce has thickened.
- Remove from the heat and serve the tempeh tikka masala over a bed of rice topped with freshly chopped cilantro.