Tempeh Tikka Masala

Serves: 3-4

Ingredients 

For marinade:

• 1 block of tempeh
• 1 ½ tsp red chili powder
• 1 tsp coriander powder
• 2-3 tbsp water
• 1 tbsp ginger garlic paste
• Salt to taste

For gravy:

• Oil
• 1 tbsp ginger garlic paste
• 1 large sized onion (finely chopped)
• 2 medium sized tomatoes (finely chopped)
• 1 ½ tsp chili powder
• ½ cup plant milk

Method:

1. Marinate the tempeh cut into medium sized blocks with 1 ½ tsp red chili powder, 1 tsp coriander powder, 2-3 tbsp water, 1 tbsp ginger garlic paste and salt to taste.
2. Keep aside for marination for 4 hrs
3. Once marinated, cook the tempeh in a pan in 2 tbsp oil and keep aside
4. In a pan, add 1 tbsp oil and saute 1 tbsp ginger garlic paste, 1 finely chopped large sized onion till they turn translucent
5. Add 2 finely chopped medium sized tomatoes, 1 ½ tsp chili powder, 2 tsp cumin powder, ½ tsp turmeric powder and salt to taste.
6. Add 2 tsp coriander powder. Mix well and cook till the vegetables are cooked 
7. Add 2 tbsp of cashew nuts, 1 ½ tsp sugar, ½ cup plant milk. Mix well
8. After 1-2 minutes, cool the mix and blend it to a gravy
9. Add the gravy in the pan and throw in the pan toasted tempeh 
10. Mix it all well so the tempeh is covered in gravy ad cook for another 2 minutes
11. Finish it with some finely chopped coriander
12. Tempeh tikka masala is ready to be served.