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Tempeh Tikka Masala

Yep, we went there and it was as delicious as you’re imagining. Tempeh is officially the perfect plant-based addition to your Friday night curry. You’re welcome.

60 min
Serves: 
4

ingredients

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)

instructions

  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.

Organic Tempeh
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Organic Tempeh
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