Tempeh Tikka Masala

Time: 10 Minutes

This tikka masala vegan recipe is a satisfying and nutritious twist on a classic Indian dish. It is packed with delicious wholesome ingredients like tempeh, roasted cauliflower and sweet potato, red bell pepper, a blend of traditional Indian spices, and creamy coconut milk and dairy-free yogurt.

I take you step-by-step through the easy process, first roasting the veggies and then preparing the vegan tikka masala sauce in the instant pot. This dish makes a delicious weeknight dinner, a main course for a group gathering or potluck, or a star dish to serve on special occasions. For more curry-inspired recipes, try my sweet potato red lentil curry, vegan Thai green curry, or sweet potato black-eyed pea curry.

Ingredients

for 4 servings

1large head of cauliflower, cored and cut into florets

1large sweet potato, cubed

I like using red garnet sweet potatoes.

3 tbspavocado oil

1 tspturmeric powder

1 tspsmoked paprika

1 tspground coriander

1 1/2 tspgaram masala

6cloves garlic, minced

1 inchfresh ginger, peeled and minced

1/2yellow onion, diced

1/4 cupwater

18 oz package tempeh, cubed

1/4 cupcoconut milk

1 cupplain, unsweetened vegan yogurt

128 oz can of diced tomatoes

1 tspsalt

1/3 - 1/2 tspcayenne pepper

To servecooked white or brown rice

To servefresh cilantro, chopped

Instructions

Roasted Vegetables

Step 1

Preheat the oven to 375ºF and line two baking sheets with silicone mats or parchment paper.

Step 2

Toss the cauliflower with 1 tablespoon of grapeseed oil in a large mixing bowl. Spread the florets evenly over one of the baking sheets.

Step 3

Toss the cubed sweet potato with another tablespoon of oil in the mixing bowl. Spread the potatoes evenly over the second baking sheet.

Step 4

Season the vegetables with salt.

Step 5

Roast the vegetables for 35-45 minutes, until the vegetables are tender. Stir the vegetables halfway through the roasting process if they appear to roast unevenly.

Tempeh Tikka Masala

Step 1

Turn the instant pot on the sauté setting and add 1 tablespoon of oil to the pot. Once the instant pot is warm, add the turmeric, paprika, coriander, and garam masala and toast for 15 seconds.

Here is a note

Step 2

Add the garlic and ginger and stir well to sauté for another 15-30 seconds.

Step 3

Add the onion and pepper and continue to sauté until the onions soften. Add 1/4 cup of water to deglaze the pan, and scrape away any stuck bits.

Step 4

Add the tempeh, coconut milk, vegan yogurt, diced tomatoes, and salt to the Instant Pot. DO NOT STIR. Cancel the sauté setting, place the lid on the Instant Pot and set it to pressure cook on LOW for 12 minutes. After the cooking time. allow the steam to release naturally for at least 10 minutes. Release any remaining steam and remove the lid.

Step 5

Add the roasted vegetables and stir until well combined. Season to taste with more salt or spices if needed. Serve over rice with cilantro and an extra drizzle of non-dairy yogurt.