Plant-based & nourishing recipes

Tempeh Tikka Masala

Tempeh Tikka Masala

I started to have more affection towards the Indian cuisine. This tempeh tikka masala is full of nutrients and is a warm, hearty dish – perfect comfort food for autumn or winter. Serve with a piece of pita, naan or roti bread to dip and enjoy!

makes: 6 servings
prep time: 15 min
cook time: 30 min
total time: 45 min

INGREDIENTS:

Tempeh Tikka marinade:

  • 300g tempeh cut into small cubes
  • 1 cup water
  • 1 ½ teaspoon garam masala
  • 1 ½ teaspoon salt
  • 1 teaspoon chili powder or cayenne
  • 1 ½ teaspoon paprika
  • 2 tbsp (nondairy) yogurt

Tikka Masala Sauce:

  • 1 teaspoon garam masalae
  • 1 teaspoon paprika
  • 2 teaspoon coriander powder
  • 2 teaspoon dried fenugreek leaves
  • 1 teaspoon turmeric powder
  • 1 medium onion chopped
  • 1 cup greens of choice
  • 1 can of chickpeas, rinsed and drained
  • 10 medium tomatoes chopped
  • 2 inch ginger
  • 10 cloves of garlic
  • 2 green chilis or to taste
  • 1 tsp salt
  • 5ml coconut syrup or 1 tbsp raw sugar
  • 3 tbsp (nondairy) yogurt

DIRECTIONS:

Tempeh Tikka:
  • Mix all the ingredients of the marinade and add Tempeh. Let sit for 5 mins (optional)
  • 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.

Tikka Masala Sauce:

  • Meanwhile, in a deep medium pan, add a splash of water and heat over medium.
  • Add the onion and cook for 7-8 minutes, stirring occasionally till it becomes translucent and golden.
  • Blend the tomatoes, ginger, garlic and chili into a smooth puree and set aside.
  • Add the spices to the onions, and mix well. Add greens and chickpeas, mix and cook for another minute.
  • Add the tomato puree to the onion mixture and cook over low-medium heat for 15-20 minutes stirring occasionally, until the mix thickens.
  • Add the tempeh, and yogurt, salt and sugar and mix well.
  • Take off heat, serve hot topped with fresh chopped coriander, with flat bread/pita/rice.
Based on the recipe by Vegan Richa.

MACROS:

Per serving (without pita):
361 kcal
20g protein
13g fat
45g carbs

Per serving (with pita):
573 kcal
27g protein
16g fat
27g carbs



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