Tempeh Tikka Masala with Kale. Vegan Glutenfree

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This creamy masala curry, is a perfect addition to a cozy dinner, served hot with Indian Naan Bread or Basmati Rice. Depending on your spice preference, reduce the spice a bit and serve it with Naan bread or Rice or over cooked Quinoa. The curry is glutenfree. To make soy free, use seitan or cubed soy free patties or chunky veggies.


Tikka Masala, butter masala , Makhani are curries often used interchangeably in restaurants. These are not totally authentic Indian cuisine. The origins of the tikka masala stem from butter masala/makhani versions from Punjab, North India and Pakistan. Meat Tikka masalas or Paneer(cottage Cheese) Tikka masala are a staple in most restaurants now.
The base curry is very similar. Makhani or butter masala. is usually the creamier version with more butter and fresh cream or cashew paste.
Tikka Masala. is the tangyier version with more tomatoes/tomato paste.


There is no standard recipe for the Tikka Masala. This is the way I usually make it. It is partially adapted from my Mom's version, my own taste preferences and a few elements incorporated from other food bloggers' versions seen over the years. Kale or your choice of greens add some more nutritional punch to this curry. This is one of the longer recipes, but that flavor play with each bite is worth the effort! You can change it up for several variations.
Use pureed onions and add cashew cream for a silkier makhani.
Add whole roasted cashews an raisins with veggies to make Korma.
Add some mango puree to the curry for a sweet and spicy mango curry.

Tempeh Tikka Masala with Kale 
Allergen Information: Free of Dairy, egg, corn, yeast. Can be made nut-free.

Ingredients: Serves 2
Tempeh marinade:
4 oz Tempeh cut into small cubes,about 3/4 cup
1/2 cup water
1/2 teaspoon garam masala
1/2 teaspoon salt
1/4 teaspoon chili powder or cayenne
1/2 teaspoon paprika
1 teaspoon So Delicious plain Greek yogurt or 2 teaspoons plain coconut milk yogurt or non dairy yogurt

Curry:
2 teaspoons organic canola oil
1/2 teaspoon garam masala or to taste
1/4 teaspoon paprika or Kashmiri mirch
1 teaspoon coriander powder
a generous pinch of asafoetida(hing)
1 teaspoon dried fenugreek leaves (methi)
1/4 teaspoon turmeric powder
1/2 medium onion chopped small (1/3 cup)
1/2 cup finely chopped Kale leaves or greens of choice
3 medium tomatoes chopped
1 inch ginger
5-6 cloves of garlic
1 green chili or to taste
1/2 teaspoon raw sugar
2 Tablespoons So Delicious plain greek yogurt or non dairy yogurt
3-5 Tablespoons So Delicious plain unsweetened almond plus almond milk or non dairy milk of choice(nut milks work best)

Method:
Mix all the ingredients of the marinade and add Tempeh.
Cook the mixture in pan on low heat, partially covered for 15-20 minutes or until all the liquid is absorbed by the tempeh.
Once the tempeh is dry, add a teaspoon of oil and toss on medium for 2-3 minutes, until the edges of the tempeh become golden. Take off heat and keep aside.
Curry:
Meanwhile, in a deep medium pan, add 2 teaspoons oil and heat on medium.
Add the onion and cook for 7-8 minutes, stirring occasionally till it becomes translucent and golden.
Add the spices( turmeric, coriander powder, hing, garam masala, paprika and fenugreek leaves) and mix well. Add Kale, mix and cook for another minute.
Blend the tomatoes, ginger, garlic and chili into a smooth puree.
Add the puree to the onion mixture and cook on low-medium heat for 15-20 minutes stirring occasionally, until the mix thickens, comes together and leaves oil on the sides.
Add the crisp tempeh, and greek yogurt, salt and sugar and mix well.
Taste and adjust spices, salt.
Add almond milk to get the curry consistency you like.
Mix well and bring to a boil on low heat.
Take off heat, serve hot topped with fresh chopped cilantro, with Indian flat breads(Roti/Naan) or Basmati rice.




The Fundraiser just closed at midnight PST today. The bids are now locked. I will start contacting the bidders tomorrow onwards and the item shipments will be sent out once the donation is received! If you know your bid is the winning bid, please go ahead and send out the donation.

The total Raised is about $1100! That will be doubled to $2200. I will post the exact amount once I receive the pledged bids:)

A big Thank you and hugs to everyone who in any way participated, contributed, shared, and helped with the fundraiser! including my ever patient Hubbs! Do Keep VSPCA in mind for the future too!

Some fun for the day. A Tap dancing Corgi!


54 comments:

  1. Wow. It looks so creamy and delicious! I have to make this recipe...looks divine !

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    1. Thanks Lysa! Let me know when you do!

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  2. this is so mouthwatering dish. lovely

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  3. another amazing curry recipe from my dear richa. it looks saucy and comforting, and i'm sure those spices work perfectly together. i could go for a big bowl of this right now :)

    ps- i'm gonna vote now ;)

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    1. Thank you Caitlin!:) Those spices do work the magic. I need those votes for sure!:)) xoxo

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  4. mmmmmmmmm it's been so long since I've had tempeh! Even though I had curry last night, this recipe is totally tempting me for more :)

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    1. Thanks Char! You should give this one a try! this is one fantastic tikka masala:)

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  5. that looks so delicious! i love curries!! and your photography is fantastic! thanks for the yummy recipe! can't wait to try!

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  6. This looks so comforting and delicious. I love tikka masala and have yet to try it vegan...will have to do soon!

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    1. the curry base is similar for so many dishes. You can try this and then change it up a bit for lots of variations:)

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  7. Oh wow, this looks absolutely breathtaking. I always wanted to try tempeh in an Indian dish. I am so making this and let you know how it turned out.

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    1. Thanks Mihl, Do let me know for sure. Please do adjust the spice to your preference:)

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    2. We made this and it was really, really delicious! So fresh. Definitely going to make it again.

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    3. Awesome!! Thanks for trying it out and liking it Mihl! hope it wasnt too spicy for you:) send me some pictures next time you make some:))

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  8. Replies
    1. Thanks Deeps. It is! without any cream;)

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  9. Mmm I tried my hand at tikka masala for Mother's day and was pretty happy with the results. I think I just used too much fennel and cardamom so I'll have to give it another shot. I love that you used tempeh, I totally should have done that.

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    1. Nice! i love tempeh in the Curries, since it appeals to the meal eaters as well as the paneer eaters:) I usually use my mum's Garam masala(which reminds me i should out that recipe up) and that has just a little bit of cardamom and fennel. Those are really bold flavors and overshadow everything else really easily.

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  10. OMG that video of the little corgi was hilarious - totally made my day.

    mmmm I am in need of a good curry fix - can you fly over to my house and whip this up for me? 6pm would be good, see you then!

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    1. i know. that cute little tapper!:) i bet he is getting fat with all the requests for more tapping videos:)
      i think i should start shipping frozen curries;)

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    2. This dish positively makes my mouth water! I love the actual serving vessel, too. Those things are so hard to find around here... I've still been voting for only your recipes, every single day, by the way!

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    3. Thank you so much for the votes Hannah! You are the sweetest! Tight hugs!:)
      You can find these in an indian store or costplus world market if there is one near you.

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  11. Looks delicious, thanks and good luck with the votes.

    You are welcome to join in my monthly food blogger event THE SOUP KITCHEN, here offering a new theme each month. All bloggers are welcome, hope to see you participate soon.

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    1. Thanks Debs. I will drop by to participate!

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  12. You have been torturing me ALL week with this picture--FINALLY!! The recipe, I can hardly contain myself. I already pinned this bad boy and he will be on the dinner list this coming week. I cannot wait!!! xo

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    1. girl, the recipe was already on the so delicious page :P
      let me know when you do make it and try not to eat the plate and spoo n;)

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  13. This looks absolutely superb! I'm going to make it and will report back. Thank you!

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    1. Thanks Celyn. I would love to hear how it turned out!

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  14. this sounds amazing! I love tempeh and anything Indian - it's the perfect combo. Can't wait to try this out!

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    1. Thanks Laura! you wont be disappointed!

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  15. Richa this looks just to die for! How do you even come up wit these recipes.....I would give anything to have this served to me. Indian is our favorite in this house...wow!

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    1. Thanks Shira! i dont hink i have to say that india is a staple in our houese.. including restaurant style stuff once in a while!

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  16. this sounds incredible, Richa! bookmarked for sure, I'll be making this!

    thank you again for hosting such a wonderful event. congrats on raising a good amount for a good cause. every time I see that cow photo, it tugs at my heart. XXO

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    1. Thanks Kristina! It wouldnt have been possible without the support of you all. That calf is now all grown up and super happy! VSPCA now has a bigger farm to accomodate more cows and calfs, it feels good to see these calm and sweet creatures happy out there.

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  17. This looks SO good!! Such a pretty dish, and all of those flavors sound amazing! I've never cooked tempeh before, something new for me to try!

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    1. You can add Tofu or veggies too to the curry. The curry is very versatile!

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  18. I love that dancing Corgi video- it gets me everytime. I've been voting for this dish on So Delicious, but I haven't checked out the actual post until now! This looks so incredible- you are such a talented lady, Richa!

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    1. i know.. he is like one happy tappy corgi. Than you for the votes Kristy!xoxo :) We make this often, its just plated and pictures well this time ;)

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  20. This looks great! Thanks for sharing!

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  21. if only i could get tempeh here. the tofu is so bad here. so i have no vegan alternatives and the hubby likes this with paneer.

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    1. Dassana, you can make small cubes cutlets with other beans an try :)

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  22. I googled tempeh and kale and came upon this recipe. I cannot tell you how delicious this is! Even my husband - a true meatatarian - went back for seconds. And my oldest daughter who hates all veggies - loved it. Everyone said that this had to stay in the rotation. So glad I found your blog - eager to try many other recipes!

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    1. Thank you so much for the comment Meg:) It definitely makes my day when someone tries and loves a recipe! That is awesome that it got a thumbs up from the meatatarian too!:) Do keep dropping by and let me know about anything you try!

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  23. i'm gonna make this sometime in the next few days, but i have a few questions first:

    - do you pre-boil your tempeh to get rid of the bitterness? or are the flavours of the sauce strong enough to cancel it out? (although i guess some people like the bitterness)

    - i couldn't find asafoetida - my regular grocery store is normally pretty good for spices/herbs i've never encountered, but not this one. i looked up subs - is an equivalent amount of garlic and onion powders a suitable replacement?

    - i only have fenugreek seeds and ground fenugreek, couldn't find the leaves, will either of these do?

    thanks!

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    1. Hi!
      - the tempeh doesnt taste bitter when cooked in the broth with the spices. if you are worried about it still being bitter, you can steam it for 10 minutes and then cook in the spices and water broth.
      - you can skip asafoetida altogether, there is already enough onion and garlic taste going on. :)
      - you can use the seed powder, but use very little, probably just about 1/8 teaspoon.

      So let me know how it turns out!:)

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    2. this was delicious!! you were right that the bitterness gets simmered out with the broth. the only thing i did differently was make greens the center of the recipe - i used a big bunch of swiss chard instead of just the 1/2 c of kale, it was really hearty and tasty. good standby recipe for the coming winter months!

      (why does vegan yoghurt always smell so gross?? it's a great addition to this recipe, and luckily you can't smell it in the sauce, but i seriously feel nauseous when i first get a whiff of it!)

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    3. yay! awesome that you liked it! i dont know about all yogurts:) the coconut milk one smells decent to me :) you can replace it with more cashew cream and some vinegar or some vegenaise.

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  24. Hi!
    - the tempeh doesnt taste bitter when cooked in the broth with the spices. if you are worried about it still being bitter, you can steam it for 10 minutes and then cook in the spices and water broth.
    - you can skip asafoetida altogether, there is already enough onion and garlic taste going on. :)
    - you can use the seed powder, but use very little, probably just about 1/8 teaspoon.

    So let me know how it turns out!:)

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  25. I've made this several times and every time its so delicious! I use gardein chick'n strips instead of tempeh:) sooo good

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All content on this blog, including the photography and written text, are my creative and hard work, owned by ©Richa Hingle, which means it is Copyrighted with All Rights Reserved. Links and excerpts can be used with credit and a link back to the blog. Recipes, Ingredients, Method, Photography CANNOT be Copied or republished. No work from this blog may be used for republishing and for commercial purposes without our permission. Please contact richahingle (at) gmail (dot) com for permission, questions and inquiries. Thank you.
 

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Hi! I am Richa. I love to whip up plant-based meals which make me and hubbs swoon and not miss any animal or animal products in them. Find out more About Me here.


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