Takeaway Style Tempeh Tikka Masala
This tikka masala is a rich, indulgent tomato based curry sauce with marinated tempeh pieces. A perfect alternative to spending money on a takeaway and equally as delicious home made. Try eating this curry with a large fluffy naan bread and some steamed basmati rice to soak up that beatifully spiced sauce.
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
Marinating time - As with anything the marinating time determines how flavoursome the food is. I recommend at least 30 minutes but up top 24 hours is great!
Tempeh flavour - I love tempeh as it is however some people dislike the beany taste, if this is you my top tip is to boil the tempeh for a few minutes- not too long as it could alter the texture but just enough to lessen the raw taste.