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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
Easy
3

4 min prep · 15 min cook

Tempeh Tikka Masala With Rice
834 kcal · per serving
Protein 32g Carbs 89g Fat 37g
Ingredients

What you will need

7 items · serves 1
  • 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.

Method

Steps to cook

7 steps · 15 min cook

  1. Prepare the ingredients. Prepare all the ingredients – we'll be cooking with them in a moment 🍛✨

  2. 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

  3. Cut the tempeh. Cut the tempeh into smaller cubes

  4. Mix the tempeh with turmeric and curry powder. Toss the tempeh with turmeric and curry powder to coat evenly

  5. 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

  6. 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

  7. Serve. Serve and enjoy the dish 🍛🍽️✨

Community

Ratings and comments

3.0 1 review
Add a review

  • 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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