This dish is a hearty and tasty vegan take on the traditional Tikka Masala. It has cubes of tempeh mixed with a creamy coconut milk and tomato sauce that smells like tikka masala spices. Kale, which is high in nutrients, gives this meal extra texture and nutrition.
Ingredients: 1 block tempeh, cubed. 1 bunch kale, stems removed and chopped. 1 onion, diced. 3 cloves garlic, minced. 1 can 400g diced tomatoes. 1 can 400ml coconut milk. 2 tablespoons tikka masala spice blend. 2 tablespoons olive oil. Salt and pepper to taste. Fresh cilantro for garnish.
Instructions: In a large skillet, heat olive oil over medium heat. Add diced onions and minced garlic. Saut until onions are translucent. Add cubed tempeh to the skillet and cook until lightly browned on all sides. Sprinkle tikka masala spice blend over the tempeh and stir to coat evenly. Pour in diced tomatoes and coconut milk. Stir well to combine. Reduce heat to low and let simmer for 15-20 minutes, stirring occasionally. Meanwhile, blanch the chopped kale in boiling water for 2-3 minutes, then drain. Add the blanched kale to the skillet with the tempeh tikka masala. Stir to incorporate. Let simmer for an additional 5 minutes to allow flavors to meld together. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro leaves. Enjoy!
Prep Time: 15 minutes
Cook Time: 25 minutes
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