Tempeh Tikka Masala With Rice
By chef Jan Tomanec
A classic Indian dish in a vegetarian version. Creamy tomato-and-cream sauce with tempeh.
- 19 min
- total
- Easy
- level
- 3
- (1)
4 min prep · 15 min cook
What you will need
-
Tempeh 0.5 pcs -
Basmati rice 80 g -
Canned Tomatoes 0.25 pcs -
Double Cream 60 ml
-
Tomato Paste 0.5 tsp -
Curry Spice 0.5 tsp -
Turmeric 0.5 tsp
Cooking on the go? Open in the Goulash app to send these to your Rohlik or Kosik basket.
Steps to cook
-
Prepare the ingredients. Prepare all the ingredients - we'll be cooking with them in a moment
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Cook the rice. Thoroughly rinse the rice, add water in a 1:2 ratio, bring to a boil, then cover, reduce to the lowest heat and cook for about 10-15 minutes until tender, or follow the package instructions
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Cut the tempeh. Cut the tempeh into smaller cubes
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Mix the tempeh with turmeric and curry powder. Toss the tempeh with turmeric and curry powder to coat evenly
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Sauté the tempeh with tomato paste. In a pan with a little oil, sauté the tempeh together with tomato paste over medium heat for about 4-5 minutes, until lightly browned and aromatic
-
Add the tomatoes and cream. Add the tomatoes and cream and simmer over low heat for about 10 minutes so the sauce comes together and slightly thickens
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Serve. Serve and enjoy the dish
Ratings and comments
-
Mac:)
Recept mě bohužel úplně neoslnil. Chuťově mi v něm něco chybělo – drobný prvek, který by jídlu dodal hloubku. Konzistence byla v pořádku a celkově recept působí srozumitelně, ale při přípravě mi trochu chyběla ta „jiskra“, která by ho posunula na vyšší úroveň. Zkusím recept upravit podle svého.
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