My creamy tempeh tikka masala is a delicious vegan take on the Indian classic. An easy mid-week curry that's high in plant-based protein and gut friendly probiotics.
Ok pals, brace yourself for this creamy tempeh tikka masala recipe, because it's a doozy! I know this is getting a little formal but right from the start I'm gonna list the three things you're GONNA love about this silky smooth, delicious vegan curry recipe:
- It's completely plant-based and made entirely from whole-food ingredients. That means no vegan dairy alternatives (I use blended silken tofu with lemon juice instead!) and no fake meat (sounds tempeh-ting?).
- It packs a nutritious punch with over 28g of plant-based protein per serving AND loads of super gut-friendly probiotics from the deliciously fermented tempeh.
- It's a flavour sensation thanks to a BUNCH of delicious spices but is still SUPER easy to make. Served with nutty brown rice, it's perfect for a home-made vegan curry night!
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🍛 Ingredients for creamy tempeh tikka masala
Before we dive into the kitchen, let's gather our hero ingredients! I'm hoping that eventually you'll become such a fan of this recipe that you can take it and tweak it to suit your taste and needs. But for now, here's a sneak peek at the ingredients (full recipe at the bottom of the page as always!).
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- Olive oil
- Onion, roughly chopped
- Cloves garlic, minced
- Piece of ginger, peeled and grated
- Garam masala, ground coriander, ground cumin, turmeric powder, chilli powder (adjust to taste)
- Small bunch of cilantro/coriander
- Fine sea salt
- Mango chutney
- Tempeh, or sub for extra firm tofu if preferred
- Tomato puree
- Chopped tomatoes, canned
- Juice of ½ a lemon
- Pack of silken tofu
📝 Some healthy credentials!
Tempeh instead of chicken: Packed with plant-based protein, tempeh brings not only a nutty flavour but also a healthy dose of fibre, vitamins, and minerals to the table. It's also fermented, which guarantees this curry is also gut-friendly and probiotic rich.
Tofu instead of dairy: Instead of cream or yoghurt (which yo'd find in may other recipes) this creamy tempeh tikka masala blends silken tofu (the stuff in the carton) with lemon juice for a tangy creamy alternative. It's convenient, low fat and packed with protein.
🍛 How to make creamy tempeh tikka masala
As always, full recipe at the bottom of this page! For everyone who loves to hear me ramble and look at a few pics, here's a breakdown of the method - this time it's just four steps! Oh, and before you get started, you'll need to whip up some perfectly fluffy brown rice!
1. Make the curry paste: Blend a magical concoction of olive oil, onion, garlic, ginger, spices, cilantro, and mango chutney until smooth. This will be the start of your curry AND the marinade for your tikka tempeh!
2. Grill the tempeh: Coat tempeh with a portion of the spicy blend, grill for 15 mins until golden brown. Don't forget to flip and stir for an even tan!
3. Get the curry going: In a pan, sizzle the remaining spice blend with tomato puree, then add tomatoes and let the party simmer. Once grilled, get that tempeh involved too!
4. Add the tofu cream: Blend lemon juice and silken tofu into a velvety cream. Stir it into the curry and let the flavours meld on low heat. Your creamy tempeh tikka masala masterpiece is ready for the spotlight!
🤷♀️ Creamy Tempeh Tikka Masala FAQs
A: I get it, tempeh isn't for everyone! So why not swap for extra firm tofu or a can of drained chickpeas instead?
A: Yes, for sure! Just store the creamy tempeh tikka masala in the fridge in an airtight container for up to 2 days and re-heat in a large pan with a splash of water until piping hot throughout.
Did you enjoy this creamy tempeh tikka masala? Looking for some more hot, vegan dinners? Why not try my miso roasted carrot pasta! Maybe you're looking for a crunchy edamame salad instead?
Creamy Tempeh Tikka Masala
Equipment
- Blender
- Baking Sheet
- Large non-stick pan
Ingredients
- 2 tablespoon olive oil
- 1 large onion roughly chopped
- 3 cloves garlic minced
- 1 inch piece of ginger peeled and grated
- 1 tablespoon garam masala
- 1 teaspoon ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon turmeric powder
- ¼ teaspoon chilli powder adjust to taste
- Small bunch of cilantro/coriander
- 1 teaspoon fine sea salt
- 1 tablespoon mango chutney
- 400 g tempeh or sub for extra firm tofu if preferred
- 2 tablespoon tomato puree/paste
- 400 g chopped tomatoes canned
- Juice of ½ a lemon
- 349 g silken tofu
- Salt to taste
- Fresh cilantro chopped, for serving
- 600 g cooked brown rice 1 batch from this recipe
Instructions
- Preheat the grill to 200 °C.
- Place 1 tablespoon of the olive oil, onion, garlic, ginger, spices, fresh coriander, fine sea salt and mango chutney in a blender with 120ml water. Blend until smooth.2 tablespoon olive oil, 1 large onion, 3 cloves garlic, 1 inch piece of ginger, 1 tablespoon garam masala, 1 teaspoon ground coriander, 2 teaspoons ground cumin, 1 teaspoon turmeric powder, ¼ teaspoon chilli powder, Small bunch of cilantro/coriander, 1 teaspoon fine sea salt, 1 tablespoon mango chutney
- Place the tempeh in a medium bowl and add 4 tablespoon of the blended mixture. Stir gently to coat the tempeh without breaking it up.400 g tempeh
- Spread the tempeh on a baking sheet and place under the grill. Cook for 15 mins, stirring and flipping to make sure the tempeh gets well browned on all sides.
- Meanwhile, make the curry. Heat the remaining olive oil in a large non-stick pan over medium heat.
- Add the rest of the blended mixture along with the tomato purée and heat for 3-5 minutes until reduced and deep red. Add a splash of water if the mixture starts to catch.2 tablespoon tomato puree/paste
- Add the chopped tomatoes, then add 120ml water to the empty can, swill around then add to the pan and bring to an active simmer. Cover loosely and allow to cook for a further 15 minutes, stirring occasionally, or until the sauce is nicely thickened and reduced.400 g chopped tomatoes
- Once the tempeh is browned all over, add to the pan and stir to combine.
- Place the lemon juice and silken tofu in a blender and blend until you have a smooth cream.Juice of ½ a lemon, 349 g silken tofu
- Reduce the heat to the lowest possible setting and stir in the lemon tofu cream. Season with salt to taste then remove from the heat.Salt to taste
- Divide the creamy tempeh tikka masala between four bowls and serve sprinkled with fresh coriander/cilantro on brown basmati rice.Fresh cilantro, 600 g cooked brown rice
Emma
Just made this and like all Richard’s recipes it’s delicious!