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Tempeh Tikka Masala With Rice

By chef Gulasch

A classic Indian dish in a vegetarian version. Creamy tomato-and-cream sauce with tempeh.

19 min
Easy

4 min prep · 15 min cook

Tempeh Tikka Masala With Rice
834 kcal · per serving
Protein 32g Carbs 89g Fat 37g
Ingredients

What you will need

7 items · serves 1
  • Tempeh 0.5 pcs
  • Basmati rice 80 g
  • Canned Tomatoes 0.25 pcs
  • Double Cream 60 ml
  • Tomato Paste 0.5 tsp
  • Curry Spice 0.5 tsp
  • Turmeric 0.5 tsp

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Method

Steps to cook

7 steps · 15 min cook

  1. Prepare the ingredients. Prepare all the ingredients – we'll be cooking with them in a moment 🍛✨

  2. Cook the rice. Thoroughly rinse the rice, add water in a 1:2 ratio, bring to a boil, then cover, reduce to the lowest heat and cook for about 10–15 minutes until tender, or follow the package instructions

  3. Cut the tempeh. Cut the tempeh into smaller cubes

  4. Mix the tempeh with turmeric and curry powder. Toss the tempeh with turmeric and curry powder to coat evenly

  5. Sauté the tempeh with tomato paste. In a pan with a little oil, sauté the tempeh together with tomato paste over medium heat for about 4–5 minutes, until lightly browned and aromatic

  6. Add the tomatoes and cream. Add the tomatoes and cream and simmer over low heat for about 10 minutes so the sauce comes together and slightly thickens

  7. Serve. Serve and enjoy the dish 🍛🍽️✨

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