Tempeh Tikka Masala Indian Recipe

Tempeh Tikka Masala Indian Recipe

Ingredients

• 8 ounces tempeh, cut into 1/2-inch dice and steamed with spices
• 3 teaspoons safflower or other neutral oil, divided
• 1 medium red onion, chopped (3/4 cup)
• 1 teaspoon Garam Masala
• 1/2 teaspoon paprika or Kashmiri red chile powder
• 1 teaspoon ground coriander
• good pinch of asafetida (omit to make gluten-free)
• 2 teaspoons dried fenugreek leaves
• 1/2 teaspoon ground turmeric
• 4 medium tomatoes, chopped (3 cups)
• 1 (1-inch) knob of ginger, chopped
• 6 cloves garlic
• 1 hot green chile, chopped (remove seeds to adjust heat)
• 1/2 teaspoon raw sugar (omit if yogurt is sweetened)
• 3/4 teaspoon salt or to taste
• 1/2 cup plain nondairy yogurt (unsweetened or lightly sweetened) 1/4 cup water or nondairy milk
• 1 teaspoon apple cider vinegar
• 2 tablespoons chopped cilantro, for garnish

Method

1. Add the steamed tempeh and 1 teaspoon oil to a small skillet over medium heat
2. Cook until some edges are golden, 3 minutes
3. Set aside
4. Heat the remaining 2 teaspoons of oil in a large skillet over medium heat
5. Add the onion and cook until golden, stirring occasionally, 7 minutes
6. Add the garam masala, paprika, ground coriander, asafetida, fenugreek leaves, and turmeric and mix well
7. Cook for 2 minutes to infuse the oil
8. In a blender, combine the tomatoes, ginger, garlic, and chile and blend into a smooth puree
9. Add the puree to the skillet and cook over medium heat until the mixture thickens, and leaves oil on the sides, 17 to 20 minutes.
10. Stir occasionally.
11. Add the tempeh, sugar, salt, yogurt, and water
12. Mix well
13. Stir in the vinegar, cover, and bring to a boil, 8 to 10 minutes
14. Taste and adjust the salt, tang, and spices, if needed
15. Reduce the heat to low and cook until the sauce reaches the desired consistency, 10 to 15 minutes
16. Remove from the heat and serve hot, garnished with cilantro
17. Variations: Add chopped greens or kale at Step 4 with the tempeh
18. Instead of tempeh, use tofu, vegetables, kofta balls, or cooked chickpeas in this delicious sauce
19. To make with tofu: Follow Steps 2 through 4
20. Drain and press 14 ounces of tofu to remove excess liquid
21. Cut it into 1/2-inch dice

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