• 200g tempeh
• 1cupwater
• 1/4 tsp salt
• 1/4 tsp garam masala
• 1/4 tsp garlic powder
• 1/4 tsp ginger powder
• 1/4 tsp smoked paprika
• Steamed tempeh
• 3tspneutral oil
• 1medium red onion
• 1tspgaram masala
• 1tspground coriander
• 1/2 tsp ground fenugreek seeds or 2 tsp fenugreek leaves
• 1/2 tsp turmeric
• 1/2 tsp paprika
• Pinch asafoetida (optional)
• 4tomatoes, chopped (3 cups)
• 1inch knob ginger
• 6cloves garlic
• 1hot green chilli
• 1/2 tsp sugar
• 3/4 tsp salt
• 1/2 cup non-dairy plain unsweetened yoghurt
• 1/4 cup plant-based milk or water
• 1tspapple cider vinegar
• Chopped coriander to serve

Instructions

1. 1

   For Steamed Tempeh

2. 2

   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)

3. 3

   For Tikka Masala

4. 4

   Heat 1 tsp of oil in pan, add steamed tempeh and cook until edges turn brown (around 5 mins) - set aside

5. 5

   Heat remaining oil in pan, add onion and cook until golden

6. 6

   Add garam masala, paprika, ground coriander, fenugreek, turmeric and asafoetida, mix well and cook for 2 mins

7. 7

   In a blender combine tomatoes, ginger, garlic and chilli and puree.

8. 8

   Add puree to onion mixture and cook for around 18 mins to thicken

9. 9

   Add tempeh, sugar salt, yoghurt and milk/water, mix well and stir in vinegar

10. 10

    Cover and bring to boil for around 8 mins

11. 11

    Taste and adjust salt/spices if needed

12. 12

    Serve hot with rice/roti and garnish with coriander