Tempeh Tikka Masala

Name: Tempeh Tikka Masala
Yield: 4 servings
Cuisine: Vegan
Ingredients: 200 g tempeh; 1 cup water; 0.25 tsp salt; 0.25 tsp garam masala; 0.25 tsp garlic powder; 0.25 tsp ginger powder; 0.25 tsp smoked paprika; Steamed tempeh; 3 tsp neutral oil; 1 medium red onion; 1 tsp garam masala; 1 tsp ground coriander; 0.5 tsp ground fenugreek seeds or 2 tsp fenugreek leaves; 0.5 tsp turmeric; 0.5 tsp paprika; Pinch asafoetida (optional); 4 tomatoes, chopped (3 cups); 1 inch knob ginger; 6 cloves garlic; 1 hot green chilli; 0.5 tsp sugar; 0.75 tsp salt; 0.5 cup non-dairy plain unsweetened yoghurt; 0.25 cup plant-based milk or water; 1 tsp apple cider vinegar; Chopped coriander to serve

Author

Elisa Booker

Rating

Difficulty

Intermediate

Cooking Mode

Rich, tasty and easy tikka masala. Can easily substitute the tempeh for tofu, chickpeas, veggies.

Ingredients

Yields

200gtempeh
1cupwater
1/4tspsalt
1/4tspgaram masala
1/4tspgarlic powder
1/4tspginger powder
1/4tspsmoked paprika
Steamed tempeh
3tspneutral oil
1medium red onion
1tspgaram masala
1tspground coriander
1/2tspground fenugreek seeds or 2 tsp fenugreek leaves
1/2tspturmeric
1/2tsppaprika
Pinch asafoetida (optional)
4tomatoes, chopped (3 cups)
1inch knob ginger
6cloves garlic
1hot green chilli
1/2tspsugar
3/4tspsalt
1/2cupnon-dairy plain unsweetened yoghurt
1/4cupplant-based milk or water
1tspapple cider vinegar
Chopped coriander to serve

Instructions

For Steamed Tempeh

1
Combine ingredients in saucepan and cook over medium heat for around 12 mins until water absorbed (if you have time, marinate in this mixture overnight first)

For Tikka Masala

2
Heat 1 tsp of oil in pan, add steamed tempeh and cook until edges turn brown (around 5 mins) - set aside
3
Heat remaining oil in pan, add onion and cook until golden
4
Add garam masala, paprika, ground coriander, fenugreek, turmeric and asafoetida, mix well and cook for 2 mins
5
In a blender combine tomatoes, ginger, garlic and chilli and puree.
6
Add puree to onion mixture and cook for around 18 mins to thicken
7
Add tempeh, sugar salt, yoghurt and milk/water, mix well and stir in vinegar
8
Cover and bring to boil for around 8 mins
9
Taste and adjust salt/spices if needed
10
Serve hot with rice/roti and garnish with coriander

Category: Uncategorized

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