Print Recipe
Tempeh Tikka Masala
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 375°, and line a baking sheet with a silicone mat or parchment paper.
  2. Toss the cauliflower with 1 tablespoon of water, and spread evenly over the baking sheet.
  3. Do the same with the sweet potato on a separate baking sheet.
  4. Sprinkle on some salt.
  5. Roast for 35-45 minutes, until the vegetables are tender.
  6. Instant Pot Instructions
  7. Turn the Instant Pot onto sauté and add 1 tablespoon of water to the pot.
  8. Once warm add the turmeric, paprika, coriander, and garam masala and toast for 15 seconds.
  9. Then add the garlic and ginger and stir well to sauté for another 15-30 seconds.
  10. Add the onion and pepper, and continue to sauté until onions soften.
  11. Add the diced tomatoes, coconut cream, non-dairy yogurt, tempeh, and salt.
  12. Cancel the sauté setting, place the lid on the Instant Pot, and set it to pressure cook for 12 minutes.
  13. Allow it to natural steam release for at least 10 minutes.
  14. Release any remaining steam, and remove the lid.
  15. Add the roasted vegetables, and stir. Season to taste with more salt if needed.
  16. Serve over rice with cilantro and an extra drizzle of non-dairy yogurt.
  17. Stovetop Instructions
  18. Warm 1 tbsp water in a large pot over medium heat. Add the spices to toast for 15 seconds. Then add the garlic and ginger and stir well to sauté for another 15-30 seconds.
  19. Add the onion and pepper, and continue to sauté until onions soften.
  20. Add the diced tomatoes, coconut cream, non-dairy yogurt, tempeh, and salt.
  21. Bring to a low simmer, then place a lid over the pot and cook for 40 minutes.
  22. Add the roasted vegetables, and stir. Season to taste with more salt if needed.