Tempeh Tikka Masala

Tempeh Tikka Masala

Serves 4

For the marinade:

8 oz. (225g) tempeh, chopped into

cubes

2.8 oz. (80g) plain coconut yogurt

2 tsp. apple cider vinegar

1 tsp. ground cumin

1 tsp. ground ginger

1 tsp. garam masala

½ tsp. salt

For the sauce:

1 tbsp. coconut oil

1 onion, chopped

3 cloves garlic, minced

1” (2.5cm) root ginger, grated

1 tsp. garam masala

1 tsp. chili powder

¼ tsp. ground turmeric

½ tsp. sea salt

8.4 fl. oz. (240ml) tomato sauce

(passata)

8.4 fl. oz. (240ml) canned full-fat

coconut milk

9.9 oz. (280g) frozen peas

1.1 lbs. (500g) cooked white rice, for serving

What you need to do

Make the tempeh marinade by combining all the marinade ingredients together in a bowl. Add the chopped tempeh and stir until well coated in the marinade. Place the bowl in the refrigerator and allow the tempeh to marinate for at least 1 hour.

Once tempeh has marinated, place the coconut oil into a large skillet over a medium-high heat. Add the onion, garlic and ginger, and sauté for 5-7 minutes until fragrant. Add the spices and salt, and toss to combine; then add in the tomato sauce, coconut milk, frozen peas and marinated tempeh.

Turn heat down to medium-low and simmer gently for 15-20 minutes or until sauce has thickened.

Remove from the heat and serve the tempeh tikka masala over a bed of rice topped with freshly chopped cilantro.

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4 tbsp. fresh cilantro chopped, garnish *Nutrition per serve