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A plant-based twist on the classic: Tempeh Tikka Masala features grilled tempeh in a creamy, spiced tomato-coconut sauce, served over saffron-infused coconut rice and topped with pomegranate seeds. Comforting, vibrant, and full of flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Main Course, Vegan
Cuisine Indian
Servings 2
Calories 550 kcal

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.
Keyword coconut tomato curry, dairy-free tikka masala, Indian vegan dinner, plant-based Indian food, saffron coconut rice, tempeh curry recipe, tempeh tikka masala, vegan tikka masala