Tempeh Tikka Masala

Ingredients

Tempeh

14 ounces, cubed

Olive oil

2 tablespoons

Onion

1 medium, diced

Garlic

3 cloves, minced

Ginger

1 tablespoon, grated

Canned tomatoes

1 (14-ounce) can, crushed

Coconut milk

1 (14-ounce) can, full-fat

Cumin

1 teaspoon

Turmeric

1/2 teaspoon

Garam masala

1 tablespoon

Salt

to taste

Cilantro

for garnish, chopped

Instructions

1. Heat the olive oil in a large pan over medium heat.
2. Add the cubed tempeh to the pan and cook until browned on all sides, about 5-7 minutes. Remove the tempeh from the pan and set aside.
3. In the same pan, add the diced onion and sauté until soft and translucent, about 3-4 minutes.
4. Add the minced garlic and grated ginger to the pan, cooking for an additional 1-2 minutes until fragrant.
5. Stir in the garam masala, turmeric, and cumin, and cook for another minute to toast the spices.
6. Pour in the crushed canned tomatoes and coconut milk, and season with salt. Bring the mixture to a gentle simmer.
7. Return the browned tempeh to the pan, stirring to coat it in the sauce. Allow the mixture to simmer for 15 minutes, stirring occasionally, until the sauce thickens.
8. Serve the Tempeh Tikka Masala over warm rice, garnished with freshly chopped cilantro.