Tempeh Tikka Masala
Prep Time
Cooking Mode
8.5 oz Tempeh Noble Bean Original, cubed
1 tbsp Vegetable oil
1 Small yellow onion, finely chopped
2 cloves Garlic, chopped
1 tbsp Fresh ginger, grated
13.5 oz Patak's Tikka Masala Sauce
¼ cup Coconut milk
1 tsp Maple syrup optional
2 tbsp Fresh lemon juice about ½ lemon
To taste Fresh cilantro
2 cups Cooked basmati rice
Naan bread
8.5 oz Tempeh Noble Bean Original, cubed
1 tbsp Vegetable oil
1 Small yellow onion, finely chopped
2 cloves Garlic, chopped
1 tbsp Fresh ginger, grated
13.5 oz Patak's Tikka Masala Sauce
¼ cup Coconut milk
1 tsp Maple syrup optional
2 tbsp Fresh lemon juice about ½ lemon
To taste Fresh cilantro
2 cups Cooked basmati rice
Naan bread
Directions
1Place the tempeh cubes in a steamer basket and cook for 10 minutes to mellow their flavour. Drain and set aside.
2Heat the oil in a large skillet over medium-high heat. Add the tempeh and brown for 5 to 6 minutes, turning occasionally. Set aside.
3In the same skillet, sauté the onion for 4 to 5 minutes. Add the garlic and ginger, then cook for 1 minute.
4Pour in the Patak's Tikka Masala sauce, add the coconut milk and, if desired, the maple syrup. Stir and bring to a gentle simmer.
5Return the tempeh to the sauce and simmer for 8 to 10 minutes, until the sauce has slightly thickened and the tempeh is well coated. Remove from heat and stir in the juice of half a lemon for a touch of acidity that balances the flavours.
6Garnish with fresh cilantro and serve with basmati rice or naan bread.
7This recipe is courtesy of Patak’s
Tips
1
Secret du chef
For even more freshness, add 1 to 1 1/2 cups (250 to 375 ml) of fresh chopped tomato during the last 10 minutes of cooking, when you return the tempeh to the sauce
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