Tempeh Tikka Masala
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
This vegan tempeh tikka masala uses coconut yogurt and milk in a spiced tomato-based curry served with cauliflower rice. It's a healthier take on the Indian classic with plant-based protein.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 8 oz package Lightlife Original Tempeh (chopped into cubes)
- 1/2 cup unsweetened plain coconut yogurt
- 2 teaspoons apple cider vinegar
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon garam masala
- 1/2 teaspoon sea salt
- 1 Tablespoon coconut oil
- 1 onion (chopped)
- 3 cloves garlic (minced)
- 1- inch knob of ginger (grated)
- 1 teaspoon chili powder
- 1/4 teaspoon turmeric
- 1 cup canned tomato sauce
- 1 cup canned full-fat coconut milk
- 2 cups frozen peas
- fresh cilantro (chopped)
- rice or cauliflower rice for serving
- hot sauce of choice or cayenne pepper (optional)
At a glance
PER SERVING · TIME 95M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 543mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1084mg
- Calcium
- 263mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 543MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.