Tempeh Tikka Masala

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Servings:

4

200 g tempeh1 cup water0.25 tsp salt0.25 tsp garam masala0.25 tsp garlic powder0.25 tsp ginger powder0.25 tsp smoked paprikaSteamed tempeh3 tsp neutral oil1 medium red onion1 tsp garam masala1 tsp ground coriander0.5 tsp ground fenugreek seeds or 2 tsp fenugreek leaves0.5 tsp turmeric0.5 tsp paprikaPinch asafoetida (optional)4 tomatoes, chopped (3 cups)1 inch knob ginger6 cloves garlic1 hot green chilli0.5 tsp sugar0.75 tsp salt0.5 cup non-dairy plain unsweetened yoghurt0.25 cup plant-based milk or water1 tsp apple cider vinegarChopped coriander to serve

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)

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

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