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Tempeh Tikka Masala

<p>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.</p>
4 Servings Recipe By

Ingredients

  • 1 cup Yogurt, Plain
  • 2 teaspoons Garam Masala #1
  • 1/2 teaspoons Salt
  • 2 teaspoons Lemon Juice
  • 1 teaspoon Cumin
  • 1 teaspoon Ginger, Ground #1
  • 1 1/2 cups Tempeh
  • 1 tablespoon Butter
  • 2 teaspoons mince Garlic, Cloves
  • 1/2 cups Peas, Frozen
  • 3 teaspoons Garam Masala #2
  • 1/4 teaspoons Turmeric
  • 1 teaspoon Ginger, Ground #2
  • 12 ounces Tomato Sauce
  • 1 cup Heavy Whipping Cream
  • 1 tablespoon Brown Sugar
  • 1/3 cups chop Cilantro, Fresh

Serving Day Ingredients

  • 2 cups cook White Rice, Long-Grain
  • 4 individual Naan

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 cup tikka masala
  • 1/2 cup rice & 1 naan
  • 1113 Calories
  • 41g Total Fat
  • 22g Sat Fat
  • 1g Trans Fat
  • 75mg Cholesterol
  • 1619mg Sodium
  • 151g Total Carb
  • 3g Fiber
  • 19g Total Sugars (Includes 4g Added Sugars)
  • 37g Protein
  • 36 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large bowl, combine yogurt, garam masala #1, salt, lemon juice, cumin, ginger #1, and tempeh.
  2. Make sure tempeh is completely covered by sauce and refrigerate for at least one hour.
  3. Remove tempeh from fridge.
  4. In a large saucepan, heat butter over medium high heat.
  5. Add garlic, cooking until golden, about 2-3 minutes.
  6. Add tempeh, peas, garam masala #2, turmeric, ginger #2, tomato sauce, whipping cream, and brown sugar.
  7. Turn heat down to low. Cook for 20 minutes, or until sauce begins to thicken.
  8. Remove from heat and stir in cilantro.
  9. Serve over rice with naan on the side.

Freeze For Later Cooking 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?

  1. In a large bowl, combine yogurt, garam masala #1, salt, lemon juice, cumin, ginger #1, and tempeh.
  2. Make sure tempeh is completely covered by sauce and refrigerate for at least one hour.
  3. Remove tempeh from fridge.
  4. In a large saucepan, heat butter over medium high heat.
  5. Add garlic, cooking until golden, about 2-3 minutes.
  6. Add tempeh, peas, garam masala #2, turmeric, ginger #2, tomato sauce, whipping cream, and brown sugar.
  7. Turn heat down to low. Cook for 20 minutes, or until sauce begins to thicken.
  8. Remove from heat and stir in cilantro.
  9. Allow to cool.
  10. Divide among indicated number of gallon freezer bags, label, and freeze.

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.

  1. Thaw: In fridge
  2. Place in large saucepan, cooking over medium heat for 5-10 minutes, or until warm.
  3. Serve over rice, with naan.

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