TEMPEH TIKKA MASALA
Difficulty rating: For home cooks Serves: 3 people
Yep, we went there and it was as delicious as you’re imagining. Tempeh is officially the perfect meat-free alternative for your Friday night curry. You’re welcome.
Recipe by Eating Bird Food
Ingredients
TEMPEH:
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1 pack of our soy tempeh
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1/2 cup unsweetened plain coconut yogurt
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2 teaspoons apple cider vinegar
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1 teaspoon ground cumin
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1 teaspoon ground ginger
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1 teaspoon garam masala
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1/2 teaspoon sea salt
TIKKA MASALA SAUCE:
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1 Tablespoon coconut oil
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1 onion, chopped
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3 cloves garlic, minced
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1-inch knob of ginger, grated
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1 teaspoon garam masala
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1 teaspoon chilli powder
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1/2 teaspoon sea salt
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1/4 teaspoon turmeric
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1 cup canned tomato sauce
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1 cup canned full-fat coconut milk
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2 cups frozen peas
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Fresh coriander, chopped
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Rice or cauliflower rice for serving
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Hot sauce of choice or cayenne pepper (optional)
Instructions
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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.
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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.
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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.
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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!
We hope you loved this recipe as much as we do! We'd love to hear/see how you got on with it, so please share an image and tag us on Instagram!