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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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I love that dancing Corgi video- it gets me everytime. I’ve been voting for this dish on So Delicious, but I haven’t checked out the actual post until now! This looks so incredible- you are such a talented lady, Richa!
i know.. he is like one happy tappy corgi. Than you for the votes Kristy!xoxo 🙂 We make this often, its just plated and pictures well this time 😉
This looks SO good!! Such a pretty dish, and all of those flavors sound amazing! I’ve never cooked tempeh before, something new for me to try!
You can add Tofu or veggies too to the curry. The curry is very versatile!
this sounds incredible, Richa! bookmarked for sure, I’ll be making this!
thank you again for hosting such a wonderful event. congrats on raising a good amount for a good cause. every time I see that cow photo, it tugs at my heart. XXO
Thanks Kristina! It wouldnt have been possible without the support of you all. That calf is now all grown up and super happy! VSPCA now has a bigger farm to accomodate more cows and calfs, it feels good to see these calm and sweet creatures happy out there.
Richa this looks just to die for! How do you even come up wit these recipes…..I would give anything to have this served to me. Indian is our favorite in this house…wow!
Thanks Shira! i dont hink i have to say that india is a staple in our houese.. including restaurant style stuff once in a while!
this sounds amazing! I love tempeh and anything Indian – it’s the perfect combo. Can’t wait to try this out!
Thanks Laura! you wont be disappointed!
This looks absolutely superb! I’m going to make it and will report back. Thank you!
Thanks Celyn. I would love to hear how it turned out!
You have been torturing me ALL week with this picture–FINALLY!! The recipe, I can hardly contain myself. I already pinned this bad boy and he will be on the dinner list this coming week. I cannot wait!!! xo
girl, the recipe was already on the so delicious page 😛
let me know when you do make it and try not to eat the plate and spoo n;)
Looks delicious, thanks and good luck with the votes.
You are welcome to join in my monthly food blogger event THE SOUP KITCHEN, here offering a new theme each month. All bloggers are welcome, hope to see you participate soon.
Thanks Debs. I will drop by to participate!
OMG that video of the little corgi was hilarious – totally made my day.
mmmm I am in need of a good curry fix – can you fly over to my house and whip this up for me? 6pm would be good, see you then!
i know. that cute little tapper!:) i bet he is getting fat with all the requests for more tapping videos:)
i think i should start shipping frozen curries;)
This dish positively makes my mouth water! I love the actual serving vessel, too. Those things are so hard to find around here… I’ve still been voting for only your recipes, every single day, by the way!
Thank you so much for the votes Hannah! You are the sweetest! Tight hugs!:)
You can find these in an indian store or costplus world market if there is one near you.
Wow this looks delicious!
Thanks!