Vegan Tikka Masala
Tikka masala is a Indian restaurant classic dish and a firm favorite on most peoples Indian takeout order.
This curry features a rich, spiced tomato gravy that is perfect served with a fluffy naan or steamed basmati rice.
Tikka masala is usually very indulgent due to its high levels of fat through ghee, yoghurt and cream but this version is dairy free therefore containing much less fat so it can be enjoyed as a weeknight meal rather than just a takeout treat.
Tempeh is a great vegan protein made from soy beans rich in essential vitamins and minerals making it perfect for this healthier tikka masala curry.
The sauce is very versatile and can carry just about any protein so get creative with what you add however this curry is beautiful as is.
I love to make my own curry at home because I can control exactly what is in it and make it as healthy or unhealthy as I like.
Try this recipe instead of a takeaway for a little more lighter alternative and also cheaper.
Ingredients needed to make tikka masala
- Tempeh- I love to switch up the proteins in the curries that I make and Tempeh is a firm favourite. It is available in most big supermarkets and also some health food stores.
- Tomatoes- I use a tin of good quality chopped tomatoes for a chunkier texture and a carton of passata for extra sauce and richness. Feel free to use fresh tomatoes but make sure there is enough to make enough sauce and the curry may differ in colour- probably being more light orange rather than the deeper orange pictured here.
- Soy yoghurt- I use Alpro unsweetened soy yogurt but you can use coconut, oat or whatever is your favourite yoghurt, just try to get unsweetened if you can.
- Ginger and garlic paste- I always keep a jar of ginger and garlic paste in my cupboard as both aromatics are always essential for south and east Asian cooking. You can of course mince your own fresh garlic and ginger however I find the pre minced most efficient due to the amount of it that I use.
- Vegan cream- I use soy cream but feel free to substitute for your favourite vegan cream or for a more unprocessed approach make a cashew cream by whizzing some soaked cashew nuts and water.
- Dry spices- All the spices in this recipe are widely available in mainstream supermarkets and are also versatile to use in many dishes therefore worth having in your cupboards.
Removing tempeh bitterness
Some people don't enjoy the bitterness that tempeh sometimes has so my top tip to help with this is to boil or steam the tempeh chunks for 5 minutes before using. This removes some of the bitterness and leaves you with the nutty flavor.
Some more vegan curry recipes from the blog
Making the curry ahead of time
Curry is a fantastic make ahead meal as the flavors are intensified after a day or two. If you're planning a curry night feast you can make this curry 1-2 days before the day and reheat to serve on the day.
Takeaway Style Tempeh Tikka Masala
Ingredients
- 400 g Tempeh
- 400 g Chopped tomatoes
- 500 g Passata
- 400 g Soy yoghurt
- 2 tbsp Garlic ginger paste
- 1 Onion diced
- 80 ml Vegan cream
- 2 tsp Garam masala
- 2 tsp Turmeric
- 2 tsp Ground cumin
- 2 tsp Chilli powder
Instructions
- Firstly cut the tempeh blocks into cubes or rip to make more meat like shapes and add to a large mixing bowl.
- Add the soy yoghurt, 1 tbsp garlic and ginger paste and 1 tsp of each of the dry spices. Mix well, cover and pop into the fridge to marinate for up to 24 hours – the longer the better but a minimum of 30 minutes.
- Meanwhile you can get started on the sauce. Fry the diced onion in oil until slightly softer. Now add in the garlic and ginger paste and dry spices. Turn the heat down and mix well until the onions are all coated in seasonings.
- Now add in the chopped tomatoes and passata making sure to get all of the juice out of the can/carton- add a little water if you need.
- Pop the lid on the pan and simmer on low heat for up to 30 minutes- the longer the better.
- Now back to the marinated tempeh. Heat the oven up to 200C. Grab a baking tray and line with parchment paper. Using tongs take out the tempeh pieces one by one and add on to the tray evenly spaced out. Put these in to bake for 15 minutes.
- Once baked remove the tempeh from the over and add into the sauce. Give this a good stir then add in the vegan cream. You may also add any leftover seasoned yoghurt from earlier to the curry also.
- Leave the curry on a simmer whilst you prepare your rice or naan breads to serve.
- Serve up into bowls topped with some more vegan cream, dip in your naan and enjoy!
Notes
Some more recipes from the blog
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