When we’re in the mood for something hearty, comforting, and a little bit fancy, this Tempeh Tikka Masala with Saffron Coconut Rice always comes to the rescue. It’s rich, deeply spiced, and totally plant-based—perfect for both cozy dinners and impressive entertaining.
If you’re craving a vegan Indian curry with tempeh and coconut milk, this recipe is a flavorful showstopper you’ll make again and again.
Why Tempeh? Why Not!
Tempeh is such an underrated ingredient! It’s protein-packed, holds its shape beautifully, and soaks up all that tikka masala goodness like a dream.
For anyone looking for a high-protein vegan tikka masala alternative to tofu, tempeh is a total star.
Let That Marinade Work Its Magic
Marinate your tempeh in plant-based yogurt, garlic, lemon juice, and spices for at least 30 minutes—this is where all the depth of flavor begins.
Creamy, Comforting & 100% Dairy-Free
The sauce is everything: creamy coconut milk, tomato, garam masala, and a mix of warming spices that feel like a hug in a bowl.
This dairy-free tikka masala with coconut milk has all the richness of the classic—minus the heavy cream and butter.
Don’t Skip the Saffron Coconut Rice
We love pairing our tikka masala with fragrant saffron coconut rice—it’s luxurious, subtly sweet, and elevates the whole meal to restaurant status.
If you’re wondering what to serve with vegan tikka masala, this saffron-infused rice is the ultimate match.
Balance & Boldness in Every Bite
The creamy sauce, the bite of the tempeh, the aromatic rice—it all comes together in perfect harmony. Add fresh cilantro and a squeeze of lime to finish it off.
This is the kind of vegan Indian-inspired comfort food that makes you do a little happy dance at the table.
Meal Prep Friendly & Crowd-Pleasing
This recipe makes enough to feed a few hungry guests or to stock your fridge for several days. The flavors only deepen over time!
For a meal-prep-friendly vegan Indian curry that tastes even better the next day, this one’s unbeatable.
Our Kind of Plant-Based Indulgence
This vegan tempeh tikka masala recipe with saffron coconut rice is rich, spicy, and absolutely soul-warming. It’s a dish we turn to when we want to slow down and savor every bite.
It’s bold, comforting, and exactly what we dream of on a chilly evening or when hosting plant-based food lovers.
So light a few candles, warm up the spices, and dig into this vegan Indian feast with tempeh and coconut milk. It’s deeply satisfying, totally dairy-free, and bursting with flavor.
Ingredients
For the Tempeh Marinade:
- 200 g tempeh cut into cubes
- 3 tbsp coconut yogurt or plant yogurt
- 1 tbsp lemon juice
- 1 tbsp tikka masala spice blend or garam masala + paprika + turmeric
- 1 tsp grated garlic
- 1 tsp grated ginger
- Salt to taste
For the Masala Sauce:
- 1 tbsp oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 tbsp grated ginger
- 1 tsp ground cumin
- 1 tsp garam masala
- ½ tsp turmeric
- ½ tsp smoked paprika
- 200 ml about ¾ cup crushed tomatoes
- 100 ml ⅓ cup coconut milk (full fat)
- Salt to taste
- Fresh cilantro for garnish
For the Saffron Coconut Rice:
- 100 g basmati rice
- 200 ml water
- 50 ml coconut milk
- A pinch of saffron threads soaked in 1 tbsp warm water
- Salt to taste
Garnish:
- Pomegranate seeds
- Fresh cilantro
- Toasted cashews optional
Instructions
Marinate the Tempeh:
- Mix all marinade ingredients and coat the tempeh. Let sit for 15–30 minutes.
Cook the Rice:
- Rinse basmati rice. In a pot, bring water, coconut milk, soaked saffron, and salt to a boil. Add rice, reduce heat, cover, and simmer for 12–15 minutes until fluffy.
Grill the Tempeh:
- Pan-fry or grill the marinated tempeh in a hot skillet until golden on all sides. Set aside.
Make the Masala Sauce:
- In the same pan, heat oil and sauté onion until soft. Add garlic, ginger, and spices; cook for 1 minute. Add crushed tomatoes and simmer for 10 minutes. Stir in coconut milk and season to taste.
Combine & Serve:
- Add grilled tempeh to the sauce and heat through. Plate over saffron coconut rice, top with pomegranate seeds, cilantro, and optional toasted cashews.
Notes
- Make ahead: Both the rice and sauce can be made in advance and reheated.
- Spice level: Adjust chili or paprika to taste.
- Add veggies: Include spinach, peas, or roasted cauliflower for extra texture.
Frequently Asked Questions About Our Tempeh Tikka Masala with Saffron Coconut Rice
What makes tempeh a good choice for tikka masala?
Tempeh is a fermented soybean cake with a firm texture and nutty flavor that absorbs spices beautifully. It also adds a solid protein boost, making it perfect for hearty curries.
How does saffron coconut rice complement the curry?
Fragrant coconut rice infused with a hint of saffron creates a creamy, aromatic base. The subtle sweetness and warm spice from saffron beautifully balance the rich and spicy masala sauce.
How spicy is this dish, and can I adjust it?
It’s medium-spicy out of the box, but you can adjust the heat by changing the amount of chili powder or fresh chilies. You can tone it down for a milder flavor or add a pinch more for extra warmth.
Do I need to roast or steam the tempeh first?
Steaming tempeh for 10 minutes before cooking removes bitterness and helps the marinade penetrate better. Roasting or pan-searing afterward adds crunch and depth.
Can I make the creamy sauce without yogurt or coconut milk?
Yes! Some recipes use blended silken tofu or cashew cream as dairy-free alternatives. They create a smooth, rich texture without sacrificing creaminess.
Can this be made ahead of time?
Definitely. The flavors deepen when it sits, so feel free to prepare it a day ahead. Store the curry and rice separately in the fridge, then gently reheat before serving.
How do I store and reheat leftovers?
Refrigerate in sealed containers for 3–4 days. You can also freeze portions for up to 3 months. Reheat gently on the stove or microwave, adding a splash of water, yogurt, or coconut milk if the sauce thickens.
What can I serve alongside or instead of rice?
This dish pairs well with naan, roti, or quinoa. You can also try cauliflower rice for a lower‑carb option or add a fresh side salad for a lighter meal
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