Marinated, pan-seared tempeh cubes simmered in a creamy tomato-cashew tikka sauce with warm spices and a squeeze of lemon, served over fluffy basmati rice.
15m prep · 1h cook · 4 servings
Ingredients Instructions
16 oz Tempeh 1 can (14.5 oz) Crushed Tomatoes ⅓ cup Raw Cashews 1 whole Yellow Onion 4 cloves Garlic 1 tbsp Fresh Ginger 2 tsp Garam Masala 1 tsp Ground Cumin 1 tsp Sweet Paprika ½ tsp Ground Turmeric ½ cup Full-fat Coconut Milk 2 tbsp Lemon Juice 1 ½ tsp Salt 2 tbsp Coconut Oil 2 cups Basmati Rice 3 ½ cups Water ¼ cup Fresh Cilantro
Instructions 1 Cover the cashews with hot water and soak 10 minutes. While they soak, cut the tempeh into 3/4-inch cubes, dice the onion, mince the garlic, grate the ginger and chop the cilantro. 2 In a bowl, whisk 2 tbsp coconut milk, 1 tbsp lemon juice, 1 tsp garam masala, 1/2 tsp paprika and 1/2 tsp salt. Add the tempeh, toss to coat and marinate 20 minutes at room temperature. 3 While the tempeh marinates, rinse the basmati rice until the water runs mostly clear. Combine with 3 cups water and 1/2 tsp salt in a saucepan, bring to a boil, then cover, reduce heat to low and simmer 15 minutes until the water is absorbed. Remove from heat and rest, covered, 10 minutes, then fluff. The rice finishes while you cook the tempeh and sauce. 4 Drain the cashews and blend with 1/2 cup water until completely smooth, with no grit, about 1-2 minutes. 5 Heat 1 tbsp coconut oil in a large skillet over medium heat. Add the tempeh in a single layer and cook 8-10 minutes, turning every 2-3 minutes, until deep golden brown and crisp on at least two sides. Transfer to a plate. 6 In the same skillet, heat the remaining 1 tbsp coconut oil over medium heat. Add the onion and cook 6-8 minutes, stirring, until soft, translucent and lightly golden at the edges. Add the garlic, ginger, remaining 1 tsp garam masala, cumin, remaining 1/2 tsp paprika and turmeric; stir 1 minute until fragrant. 7 Add the crushed tomatoes and 1/2 tsp salt. Simmer 10 minutes, stirring occasionally, until slightly thickened and darker red. Stir in the cashew cream and remaining coconut milk and heat 2 minutes until smooth and creamy. 8 Return the tempeh to the sauce and simmer 5 minutes until heated through and coated. Stir in the remaining 1 tbsp lemon juice, then taste and add more salt if needed. 9 Serve the tikka masala over the rice, topped with cilantro. Estimated nutrition (per serving) Calories 780 kcal
Protein 30g
Carbs 101g
Fat 30g
Fiber 9g
Sodium 1005mg
Sugar 6g
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