Tempeh Tikka Masala
If you are looking for a break from your ordinary dinner routine, try this Tempeh Tikka Masala. Inspired by the bold vegetarian dishes of Indian cuisine, it boasts a rich, creamy, and fragrant sauce that pairs well with so many kinds of protein.
Ingredients
- 1 cup Yogurt, Plain
- 2 teaspoons Garam Masala #1
- ½ teaspoons Salt
- 2 teaspoons Lemon Juice
- 1 teaspoon Cumin
- 1 teaspoon Ginger, Ground #1
- 1 ½ cups Tempeh
- 1 tablespoon Butter
- 2 teaspoons mince Garlic, Cloves
- ½ cups Peas, Frozen
- 3 teaspoons Garam Masala #2
- ¼ teaspoons Turmeric
- 1 teaspoon Ginger, Ground #2
- 12 ounces Tomato Sauce
- 1 cup Heavy Whipping Cream
- 1 tablespoon Brown Sugar
- ⅓ cups chop Cilantro, Fresh
- 2 cups cook White Rice, Long-Grain
- 4 individual Naan
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a large bowl, combine yogurt, garam masala #1, salt, lemon juice, cumin, ginger #1, and tempeh.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a large bowl, combine yogurt, garam masala #1, salt, lemon juice, cumin, ginger #1, and tempeh.
- Make sure tempeh is completely covered by sauce and refrigerate for at least one hour.
- Remove tempeh from fridge.
- In a large saucepan, heat butter over medium high heat.
- Add garlic, cooking until golden, about 2-3 minutes.
- Add tempeh, peas, garam masala #2, turmeric, ginger #2, tomato sauce, whipping cream, and brown sugar.
- Turn heat down to low. Cook for 20 minutes, or until sauce begins to thicken.
- Remove from heat and stir in cilantro.
- Serve over rice with naan on the side.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 1 cup tikka masala Amount Per Serving
- 1/2 cup rice & 1 naan
- Calories
- 1113
- Total Fat
- 41g
- Saturated Fat
- 22g
- Trans Fat
- 1g
- Cholesterol
- 75mg
- Sodium
- 1619mg
- Total Carbohydrates
- 151g
- Fiber
- 3g
- Sugar
- 19g
- Protein
- 37g
- WW Freestyle
- 36
10 Comments
Join the discussioni <3 going out to eat indian food and attempting to replicate at home. this dish was DELICIOUS! and i had others asking for the recipe. definitely a keeper!
Kaye – so glad you enjoyed this recipe!
We have a dairy allergy at home; any suggestions for substitutions for the yogurt and whipping cream?
Can you try coconut yogurt and coconut milk for the whipping cream?
After marinating, do I add everything from the bowl to the saucepan or just the tempeh pieces?
Katie – you add everything from the bowl into the saucepan.
Hi can the tempeh be replaced with quorn?
Sure you could do that. I never have but if you try it let us know how it goes!
How long does it take to thaw in the fridge?
There are a lot of variables – how cold your fridge is set to, the amount of items in your fridge, where you place it, etc. However, most recipes will thaw in 24 hours.