Print

Tempeh Tikka Masala

Course Main Course
Cuisine Indian, Vegetarian
Prep Time 1 hour 20 minutes
Cook Time 20 minutes
Total Time 1 hour 40 minutes
Servings 4

Ingredients

  • 1 cup Yogurt Plain
  • 5 teaspoons Garam Masala
  • ½ teaspoons Salt
  • 2 teaspoons Lemon Juice
  • 1 teaspoon Cumin
  • 2 teaspoons Ginger Ground #1
  • 1 ½ cups Tempeh
  • 1 tablespoon Butter
  • 2 teaspoons minced Garlic Cloves
  • ½ cups Peas or any green vegetable Frozen-We used green beans.
  • ¼ teaspoons Turmeric
  • 12 ounces Tomato Sauce
  • 1 cup Heavy Whipping Cream
  • 1 tablespoon Brown Sugar
  • ⅓ cups chopped Cilantro -Optional

Instructions

Prepping to Freeze

  1. In a large bowl, combine yogurt, 2 teaspoons garam masala, salt, lemon juice, cumin, 1 teaspoon ginger, and tempeh.

  2. Make sure tempeh is completely covered by sauce and refrigerate for at least one hour.
  3. Remove tempeh from fridge.
  4. In a large saucepan, heat butter over medium high heat.
  5. Add garlic, cooking until golden, about 2-3 minutes.

  6. Add tempeh, peas, 3 more teaspoons garam masala, turmeric, 1 more teaspoon ginger, tomato sauce, whipping cream, and brown sugar.

  7. Turn heat down to low. Cook for 20 minutes, or until sauce begins to thicken.

  8. Remove from heat and stir in cilantro, if using.

To Freeze For Later

  1. Let the sauce cool and then add to a gallon freezer bag.

Reheating Instructions

  1. Add contents of the bag to a large saucepan and cook over medium heat, covered, for 20 minutes.

  2. Serve over brown rice or any other starch.

Recipe Notes

I added 1 1/2 cups of spinach to the sauce while I was reheating. It not only made the dish healthier, but also helped to add a bit more liquid to the saucepan. 

You may need to add more water to the saucepan if the frozen meal has a hard time thawing.