Tempeh Tikka Masala

TEMPEH:

• 1 pack of our Organic Tempeh
• 1/2 cup unsweetened plain coconut yogurt
• 2 teaspoons apple cider vinegar
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1 teaspoon garam masala
• 1/2 teaspoon sea salt

TIKKA MASALA SAUCE:

• 1 Tablespoon coconut oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1-inch knob of ginger, grated
• 1 teaspoon garam masala
• 1 teaspoon chilli powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon turmeric
• 1 cup canned tomato sauce
• 1 cup canned full-fat coconut milk
• 2 cups frozen peas
• Fresh coriander, chopped
• Rice or cauliflower rice for serving
• Hot sauce of choice or cayenne pepper (optional)

1. Make tempeh marinade by combining all ingredients (yogurt, apple cider vinegar, cumin, ginger, garam masala and sea salt) in a bowl. Add chopped tempeh and stir until well coated. Place bowl in the fridge to allow the tempeh to marinate for at least 1 hour.
2. Once tempeh is done marinating, start preparing the sauce. Heat a large skillet on medium-high heat with coconut oil. Add onion, garlic and ginger and sauté until fragrant, about 5-7 minutes. Add spices and toss to combine, then add in tomato sauce, coconut milk, frozen peas and marinated tempeh.
3. Turn heat down to medium-low and let the mixture simmer for 15-20 minutes or until sauce has thickened and everything is heated throughout.
4. Remove from heat and serve tempeh tikka masala over a bed of rice (regular or cauliflower) with fresh coriander on top.

Note: We also added grilled aubergines, courgettes, roasted peanuts and spring onions.