Tempeh Tikka Masala

Ingredients (serves 4)

For the marinade

8 oz. (225g) tempeh, chopped into cubes

2.8 oz. (80g) plain coconut yogurt

2 tsp. apple cider vinegar

1 tsp. ground cumin

1 tsp. ground ginger

1 tsp. garam masala

½ tsp. salt

For the sauce

1 tbsp. coconut oil

1 onion, chopped

3 cloves garlic, minced

1” (2.5cm) root ginger, grated

1 tsp. garam masala

1 tsp. chili powder

¼ tsp. ground turmeric

½ tsp. sea salt

8.4 fl. oz. (240ml) tomato sauce (passata)

8.4 fl. oz. (240ml) canned full-fat coconut milk

9.9 oz. (280g) frozen peas

1.1 lbs. (500g) cooked white rice, for serving

4 tbsp. fresh cilantro chopped, garnish

recipe

Make the tempeh marinade by combining all the marinade ingredients together in a bowl. Add the chopped tempeh and stir until well coated in the marinade. Place the bowl in the refrigerator and allow the tempeh to marinate for at least 1 hour.

Once tempeh has marinated, place the coconut oil into a large skillet over a medium-high heat. Add the onion, garlic and ginger, and sauté for 5-7 minutes until fragrant. Add the spices and salt, and toss to combine; then add in the tomato sauce, coconut milk, frozen peas and marinated tempeh.

Turn heat down to medium-low and simmer gently for 15-20 minutes or until sauce has thickened.

Remove from the heat and serve the tempeh tikka masala over a bed of rice topped with freshly chopped cilantro.