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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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Hi! I made this today and its so delicious! I am having problems getting my tempeh crispy, it tends to just fall apart and get mushy. What am I doing wrong? I love you cookbook!!
Awesome! Its probably the brand or this particular batch of tempeh. 3 grain tempeh can sometimes become crumbly on cooking for a long time, while just soy tempeh is generally sturdy. Try a different brand/type and chop into larger pieces. Once steamed, you can crisp it in a bit of oil before adding to the sauce.
Is there a way to substitute yogurt in this recipe? I can’t have dairy or coconut and all other yogurts are too hard to find!
how about almond yogurt. Maybe make some at home? There is a recipe to make almond milk, soy milk or cashew milk yogurt in my cookbook. Anything else doesnt taste the same. you can try it with cashew cream.
OK will look that up. Thank you. I guess it’s time I find a way to replace yogurt!
there are several brands like so delicious, kite hill, almond dream that have almond milk based yogurts that taste so much like regular yogurt. or once you start making some at home, its just like making dairy yogurt with a few tricks, then you can have fresh yogurt supply everyday to serve however, as is, as raita or use in recipes.
Aloha Richa! Is this recipe no longer available? It seems to point out that it’s only in the book? Thank you!
yes, it is publisher requirement unfortunately. The recipe will be back in a month. The digital version of my book is on sale right now for just 5.99 , for 150 recipes! thats a deal I say 🙂 https://www.amazon.com/Vegan-Richas-Indian-Kitchen-Traditional/dp/1941252095/