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This Tempeh Tikka Masala is vegan, has kale, and packs a complex flavor. Tempeh is cooked with Indian spices, then toasted to make tikka then added to Tikka Masala sauce  Jump to Recipe Â
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This creamy masala curry, is a perfect addition to a cozy dinner, served hot with Indian Naan Bread or Basmati Rice. Depending on your spice preference, reduce the heat (cayenne, hot green chile)Â and serve it with Naan bread or Rice or over cooked Quinoa. Â Tikka Masala, butter masala , Makhani are curries often used interchangeably in restaurants. These are not totally authentic to Indian cuisine. The origins of the tikka masala stem from butter masala/makhani versions from Punjab, North India and Pakistan. Meat Tikka masalas or Paneer(cottage Cheese) Tikka masala are a staple in most restaurants now.
The base curry is very similar. Makhani or butter masala. is usually the creamier version with more butter and fresh cream or cashew paste.
Tikka Masala. is the tangyier version with more tomatoes/tomato paste. The curry is glutenfree. To make soy free, use seitan or cubed soy free patties or chunky veggies.
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There is no standard recipe for the Tikka Masala. Many restaurants have their own versions. This is the way I usually make it. This one is adapted from my Mom’s version, my own taste preferences and a few elements incorporated from other chef’s versions seen over the years. Kale or your choice of greens add some more nutritional punch to this curry. This is one of the longer recipes, but that flavor play with each bite is worth the effort! You can change it up for several variations.
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Add whole roasted cashews an raisins with veggies to make Korma.
Add some mango puree to the curry for a sweet and spicy mango curry.Â
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Variations: Make this tikka masala sauce and add whatever veggies or beans or chickpeas when you add non dairy yogurt, and simmer until the veggies are tender. You can also freeze the sauce. Make the sauce, add non dairy yogurt at step 6 (dont add the non dairy milk) and simmer for a few minutes to thicken. cool and freeze. Thaw, add non dairy milk as needed and simmer with the veggies, tofu, chickpeas, beans, lentils etc or whatever you want to make the tikka masala of.
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Get this popular recipe also in my cookbook! Available Internationally May 19, 2015!Â
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Tempeh Tikka Masala with Kale. Vegan Glutenfree
This Tempeh Tikka Masala is vegan, has kale, and packs a complex flavor. Tempeh is cooked with Indian spices, then toasted to make tikka then added to Tikka Masala sauce
Ingredients Â
Tempeh Tikka marinade:
- 4 oz Tempeh cut into small cubes, about 3/4 cup (ensure tempeh is gluten-free if necessary)
- 1/2 cup water
- 1/2 teaspoon garam masala
- 1/2 teaspoon salt
- 1/4 teaspoon chili powder or cayenne
- 1/2 teaspoon paprika
- 2 tsp nondairy yogurt
Tikka Masala Sauce:
- 2 teaspoons organic canola oil
- 1/2 teaspoon garam masala or to taste
- 1/4 teaspoon paprika or Kashmiri mirch
- 1 teaspoon coriander powder
- a generous pinch of asafoetida, hing - optional - omit to make gf
- 1 teaspoon dried fenugreek leaves, methi
- 1/4 teaspoon turmeric powder
- 1/2 medium onion chopped small, 1/2 cup
- 1/2 cup packed finely chopped Kale leaves , or greens of choice
- 3 medium tomatoes chopped
- 1 inch ginger
- 5-6 cloves of garlic
- 1 green chili or to taste
- 1/2 tsp salt
- 1/2 teaspoon raw sugar
- 3 tbsp plain unsweetened non dairy yogurt
- 1/4 cup or more nondairy milk such as almond milk
InstructionsÂ
Tempeh Tikka:
- Mix all the ingredients of the marinade and add Tempeh. Let sit for 5 mins (optional)
- Transfer to a pan and cook the mixture over low-medium heat, partially covered for 15 minutes or until all the liquid is absorbed by the tempeh.
- Once the tempeh is dry, add a teaspoon of oil and toss on medium for 2-3 minutes, until the edges of the tempeh become golden. Take off heat and keep aside.
Tikka Masala Sauce:
- Meanwhile, in a deep medium pan, add 2 teaspoons oil and heat over medium.
- Add the onion and cook for 7-8 minutes, stirring occasionally till it becomes translucent and golden.
- Blend the tomatoes, ginger, garlic and chili into a smooth puree and set aside.
- Add the spices (turmeric, coriander powder, hing, garam masala, paprika and fenugreek leaves) to the onions, and mix well. Add Kale, mix and cook for another minute.
- Add the tomato puree to the onion mixture and cook over low-medium heat for 15-20 minutes stirring occasionally, until the mix thickens, comes together and leaves oil on the sides.
- Add the crisp tempeh, and non dairy yogurt, salt and sugar and mix well.Taste and adjust spices, salt.
- Add almond milk to get the curry consistency you like. Mix well and bring to a boil on low medium heat.
- Take off heat, serve hot topped with fresh chopped cilantro, with Indian flat breads (Roti/Naan) or Basmati rice.
Notes
Make this tikka masala sauce and add whatever veggies or beans or chickpeas when you add non dairy yogurt, and simmer until the veggies are tender.
You can also freeze the sauce. Make the sauce, add non dairy yogurt at step 6 (dont add the non dairy milk) and simmer for a few minutes to thicken. cool and freeze. Thaw, add non dairy milk as needed and simmer with the veggies, tofu, chickpeas, beans, lentils etc or whatever you want to make the tikka masala of. Nutritional values based on one serving
You can also freeze the sauce. Make the sauce, add non dairy yogurt at step 6 (dont add the non dairy milk) and simmer for a few minutes to thicken. cool and freeze. Thaw, add non dairy milk as needed and simmer with the veggies, tofu, chickpeas, beans, lentils etc or whatever you want to make the tikka masala of. Nutritional values based on one serving
Nutrition
Calories: 226kcal, Carbohydrates: 24g, Protein: 12g, Fat: 10g, Saturated Fat: 1g, Sodium: 440mg, Potassium: 764mg, Fiber: 4g, Sugar: 9g, Vitamin A: 3655IU, Vitamin C: 56mg, Calcium: 184mg, Iron: 2.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
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Mmm I tried my hand at tikka masala for Mother’s day and was pretty happy with the results. I think I just used too much fennel and cardamom so I’ll have to give it another shot. I love that you used tempeh, I totally should have done that.
Nice! i love tempeh in the Curries, since it appeals to the meal eaters as well as the paneer eaters:) I usually use my mum’s Garam masala(which reminds me i should out that recipe up) and that has just a little bit of cardamom and fennel. Those are really bold flavors and overshadow everything else really easily.
yum, looks so nice and creamy
Thanks Deeps. It is! without any cream;)
Oh wow, this looks absolutely breathtaking. I always wanted to try tempeh in an Indian dish. I am so making this and let you know how it turned out.
Thanks Mihl, Do let me know for sure. Please do adjust the spice to your preference:)
We made this and it was really, really delicious! So fresh. Definitely going to make it again.
Awesome!! Thanks for trying it out and liking it Mihl! hope it wasnt too spicy for you:) send me some pictures next time you make some:))
This looks so comforting and delicious. I love tikka masala and have yet to try it vegan…will have to do soon!
the curry base is similar for so many dishes. You can try this and then change it up a bit for lots of variations:)
that looks so delicious! i love curries!! and your photography is fantastic! thanks for the yummy recipe! can’t wait to try!
mmmmmmmmm it’s been so long since I’ve had tempeh! Even though I had curry last night, this recipe is totally tempting me for more 🙂
Thanks Char! You should give this one a try! this is one fantastic tikka masala:)
another amazing curry recipe from my dear richa. it looks saucy and comforting, and i’m sure those spices work perfectly together. i could go for a big bowl of this right now 🙂
ps- i’m gonna vote now 😉
Thank you Caitlin!:) Those spices do work the magic. I need those votes for sure!:)) xoxo
looks tempting..
this is so mouthwatering dish. lovely
Thank you!:)
Wow. It looks so creamy and delicious! I have to make this recipe…looks divine !
Thanks Lysa! Let me know when you do!