Creamy Tempeh Tikka Masala

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

Equipment

Ingredients

Instructions

Nutrition