Tempeh Tikka Masala
Tempeh Tikka Masala serves: 4 servings
Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes
Ingredients:
- 2 Tbsp coconut oil
- 1 onion, chopped
- 6 garlic cloves, minced
- 1-in (2.5-cm) piece fresh ginger, peeled and minced
- 1 red bell pepper, sliced
- 1 medium head cauliflower, trimmed and cut into bite-size florets (about 5–5 1/2 cups or 535–588 g)
- One 8-oz (227-g) package tempeh, cut into 1/2-in (13-mm) cubes
- 1 1/2 tsp garam masala
- 1 tsp ground turmeric
- 1 tsp salt
- 1/2 tsp ground coriander
- 1/2 tsp paprika
- 1/4 tsp ground cumin
- 1/4 tsp cayenne powder (optional)
- 1/4 tsp black pepper
- 1/8 tsp ground cardamom
- One 14-oz (397-g) can diced fire-roasted tomatoes
- One 13 1/2-fl oz (400 ml) can coconut milk
- 2 Tbsp tomato paste
- 1 bay leaf
- 2 Tbsp fresh lime juice (about 2 limes)
- 2 cups (316 g) cooked basmati rice
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- In a large pot or Dutch oven, heat coconut oil over medium-high heat. Add onion, garlic, ginger and bell pepper and cook, stirring occasionally, for 4 min, or until vegetables have started to soften. Add cauliflower, tempeh, garam masala, turmeric, salt, coriander, paprika, cumin, cayenne (if using), black pepper and cardamom. Cook for 2–3 min, stirring frequently until all ingredients are evenly coated with spice mixture. Add tomatoes, coconut milk, tomato paste and bay leaf. Raise heat to bring to a boil, then immediately reduce heat to simmer. Let simmer, partially covered, for 20 min, or until cauliflower is tender.
- Remove from heat and discard/compost bay leaf. Stir in lime juice and season to taste with additional salt and black pepper, if necessary. Enjoy immediately over cooked basmati rice.
Notes:
Storage tip: Tempeh Tikka Masala will keep in an airtight container in the refrigerator for 5–7 days.
Reheating tip: Tempeh Tikka Masala can be reheated in a small pot on the stovetop over medium-low heat until heated through, about 5 min.
To cook basmati rice from scratch: Bring 1 3/4 cups (420 ml) water to a boil in a medium pot. Add 1 cup (185 g) rinsed and drained basmati rice. Immediately reduce heat to low and let simmer, covered, for 15 min, or until liquid has been completely absorbed and rice is cooked through. Remove from heat and fluff with a fork.
Other recipe notes: Regular diced tomatoes may be substituted for fire-roasted diced tomatoes. Extra rice can be saved in the freezer.
Simplify this recipe: If you can’t find garam masala, you can make your own using 3 parts cinnamon and 1 part cardamom.
Make it soy-free: Substitute canned chickpeas for tempeh.
Nutrition Information Per Serving:
556 calories, 35.3 g total fat, 26 g saturated fat, 3.3 g polyunsaturated fat, 3.4 g monounsaturated fat, 0 mg cholesterol, 751 mg sodium, 1134 mg potassium, 49.9 g total carbohydrates, 10.4 g fiber, 15.2 g sugar, 19.6 g protein, 16% calcium, 28% iron
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