Takeaway style tempeh tikka masala

This tikka masala is a rich, indulgent tomato based curry sauce with marinated tempeh pieces. A perfect alternative to spending money on a takeaway and equally as delicious home made. Try eating this curry with a large fluffy naan bread and some steamed basmati rice to soak up that beatifully spiced sauce.

Tikka masala is a British Indian classic and a firm favourite on most peoples Indian takeaway order. This curry is a rich, indulgent spiced tomato based curry that I find is perfect served with a large fluffy naan bread. I use tempeh here for its health benefits and protein content bringing a little nutrients to an otherwise heavy and indulgent curry. The sauce is very versatile and can carry just about any protein so get creative with what you add however this curry is beautiful as is. I love to make my own curry at home because I can control exactly what is in it and make it as healthy or unhealthy as I like. Try this recipe instead of a takeaway for a little more lighter alternative and also cheaper.

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Ingredients and substitutes-

Tempeh- I love to switch up the proteins in the curries that I make and Tempeh is a firm favourite. It is available in most big supermarkets and also some health food stores.

Tomatoes- I use a tin of chopped tomatoes for a chunkier texture and a carton of passata for extra sauce and richness. Feel free to use fresh tomatoes but make sure there is enough to make enough sauce and the curry may differ in colour- probably being more light orange rather than the deeper orange pictured here.

Soy yoghurt- I use Alpro unsweetened soy yogurt but you can use coconut, oat or whatever is your favourite yoghurt, just try to get unsweetened if you can.

Ginger and garlic paste- I always keep a jar of ginger and garlic paste in my cupboard as both aromatics are always essential for south and east Asian cooking. You can of course mince your own fresh garlic and ginger however I find the pre minced most efficient due to the amount of it that I use.

Vegan cream- I use soy cream but feel free to substitute for your favourite vegan cream or for a more unprocessed approach make a cashew cream by whizzing some soaked cashew nuts and water.

Dry spices- All the spices in this recipe are widely available in mainstream supermarkets and are also versatile to use in many dishes therefore worth having in your cupboards.

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Top Tips!

Marinating time-

As with anything the marinating time determines how flavoursome the food is. I recommend at least 30 minutes but up top 24 hours is great!

Tempeh flavour-

I love tempeh as it is however some people dislike the beany taste, if this is you my top tip is to boil the tempeh for a few minutes- not too long as it could alter the texture but just enough to lessen the raw taste.

And now for the recipe!

Indian takeaway style tempeh tikka masala

Serves- 4 Time- 40 minutes + marinating time

Ingredients-

• 400g Tempeh

• 1 Tin chopped tomatoes

• 1 Carton passata

• 400g Soy yoghurt

• 2 Tbsp Garlic ginger paste

• 1 Onion, diced

• 80ml Vegan cream

• 2 tsp Garam masala

• 2 tsp Turmeric

• 2 tsp Ground cumin

• 2 tsp Chilli powder

Method-

1. Firstly cut the tempeh blocks into cubes or rip to make more meat like shapes and add to a large mixing bowl.

2. Add the soy yoghurt, 1 tbsp garlic and ginger paste and 1 tsp of each of the dry spices. Mix well, cover and pop into the fridge to marinate for up to 24 hours – the longer the better but a minimum of 30 minutes.

3. Meanwhile you can get started on the sauce. Fry the diced onion in oil until slightly softer. Now add in the garlic and ginger paste and dry spices. Turn the heat down and mix well until the onions are all coated in seasonings.

4. Now add in the chopped tomatoes and passata making sure to get all of the juice out of the can/carton- add a little water if you need.

5. Pop the lid on the pan and simmer on low heat for up to 30 minutes- the longer the better.

6. Now back to the marinated tempeh. Heat the oven up to 200C. Grab a baking tray and line with parchment paper. Using tongs take out the tempeh pieces one by one and add on to the tray evenly spaced out. Put these in to bake for 15 minutes.

7. Once baked remove the tempeh from the over and add into the sauce. Give this a good stir then add in the vegan cream. You may also add any leftover seasoned yoghurt from earlier to the curry also.

8. Leave the curry on a simmer whilst you prepare your rice or naan breads to serve.

9. Serve up in to bowls topped with some more vegan cream, dip in your naan and enjoy!

FAQ-

·         Can I make this a day ahead?- Yes I would really recommend to make a day before as curries always mature in flavour when left overnight and also reheat lovely!

·         Can add anything else? – This recipe is purely for a tomato ‘gravy’ and added tempeh but the curry is very versatile and will taste great on just about anything! If you’re looking to add some more nutrients to this feel free to add vegetables or chickpeas.

·         Can I swap out tempeh?- If tempeh is really not your thing or you just don’t have any in your house you can absolutely use tofu or tvp chunks exactly the same way in this. The curry is very versatile and really  does go with any protein. Get creative!

Why not try these other delicious recipes?

• Cashew tempeh

• Spicy red pepper and 'feta' dip

• Butter bean curry

Did you make this recipe?

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