Tempeh “Tikka”Masala

Another quarantine live, another recipe for you!! We made delicious Tempeh Masala tonight and had lot’s of fun together! I enjoy so much the time with you on the live and my not so efficient assistant/husband. 

Let me know what you think about this Tempeh Masala and what other recipes you would like to see here! 

WHAT YOU WILL NEED:
 for 3-4 people

• 300g tempehl, cut in cubes
• ½ tsp paprika
• ¼ tsp dried chilli flakes
• 1 tsp coriander powder
• Pinch of asafetida
• 1 tsp fenugreek seeds
• ½ turmeric powder
• 1 knob fresh ginger, chopped or grated
• 1 green chilli, chopped
• 1-2 tbsp olive oil
• 1 tbsp coconut oil
• 1-2 onions, chopped
• 2-3 garlic cloves, chopped
• 3 cups chopped or canned tomatoes
• ½ cup vegan cream or yogurt
• ½ cup plant milk
• Juice from ½ lime
• Fresh coriander, chopped

Finishing: I served with coriander coconut whole grain rice  

HOW TO:

1. 1. Mix the tempeh with a pinch of salt, paprika and olive oil; 
   2. Roast the tempeh cuber for about 15 minutes at 180°C; 
   3. Meanwhile heat a frying pan with a drizzle of olive oil+coconut oil and fry the onion and garlic with a pinch of salt for about 2-3 minutes; 
   4. Add the ginger and the dry spices and fry for 1-2 minutes; 
   5. Add the tomatoes + plant milk and bring it to a boil and let it simmer for about 10 minutes; 
   6. Add the vegan yogurt and add the roasted tempeh and bring it to a boil;
   7. Add the lime juice, chopped fresh chillies and coriander
   8. Serve with some whole grain rice, basmati rice or millet. Optional to add some toasted cashew nuts;