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Tempeh Tikka Masala | Easy Instant Pot Recipes
Indulge in this flavorful Vegan Tikka Masala recipe, full of rich and aromatic Indian flavors. It is super easy to prepare in the Instant Pot and makes a great protein-rich meal.
Servings: 4
Ingredients
- 1 large head cauliflower cored and cut into florets
- 1 large sweet potato cubed
- 3 tablespoons avocado oil or grapeseed or coconut oil
- 1 teaspoon turmeric powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1 ½ teaspoon garam masala
- 6 cloves garlic minced
- 1 inch fresh ginger peeled and minced
- ½ yellow onion diced
- 1 red bell pepper diced
- 1/4 cup water
- 1 8 oz package tempeh cubed
- ¼ cup coconut milk
- 1 cup plain and unsweetened vegan yogurt or 1 cup coconut milk
- 1 28 oz can of diced tomatoes
- 1 teaspoon salt
- ⅓ - ½ teaspoon cayenne pepper to taste
- Cooked white or brown rice to serve
- Chopped Cilantro to serve
Instructions
Roasted Vegetables
- Preheat the oven to 375ºF and line two baking sheets with silicone mats or parchment paper.
- Toss the cauliflower with 1 tablespoon of grapeseed oil in a large mixing bowl. Spread the florets evenly over one of the baking sheets.
- Toss the cubed sweet potato with another tablespoon of oil in the mixing bowl. Spread the potatoes evenly over the second baking sheet.
- Season the vegetables with salt.
- Roast the vegetables for 35-45 minutes, until the vegetables are tender. Stir the vegetables halfway through the roasting process if they appear to roast unevenly.
Tempeh Tikka Masala
- Turn the instant pot on the sauté setting and add 1 tablespoon of oil to the pot. Once the instant pot is warm, add the turmeric, paprika, coriander, and garam masala and toast for 15 seconds.
- Add the garlic and ginger and stir well to sauté for another 15-30 seconds.
- Add the onion and pepper and continue to sauté until the onions soften. Add 1/4 cup of water to deglaze the pan, and scrape away any stuck bits.
- Add the tempeh, coconut milk, vegan yogurt, diced tomatoes, and salt to the Instant Pot. DO NOT STIR. Cancel the sauté setting, place the lid on the Instant Pot and set it to pressure cook on LOW for 12 minutes. After the cooking time. allow the steam to release naturally for at least 10 minutes. Release any remaining steam and remove the lid.
- Add the roasted vegetables and stir until well combined. Season to taste with more salt or spices if needed. Serve over rice with cilantro and an extra drizzle of non-dairy yogurt.
Video
Notes
Storage Directions
- Refrigeration: Allow leftovers to cool completely before storing them in an airtight container in the refrigerator for 3-4 days.
- Freezing: Cool leftovers in a freezer-safe container, leaving space at the top for the food to expand, and freeze for up to 3-4 months.
- Reheating: Warm leftovers on the stovetop or in the microwave until heated through. If frozen, allow it to thaw overnight in the refrigerator before reheating.
- DO NOT STIR the tomatoes, tempeh, and coconut milk. Stirring could cause the food to burn at the bottom of the pot, and your machine to alert you with a "food burn" warning. If this does happen, release the pressure, remove the lid, and scrape the burned food from the bottom of the pot. Replace the lid on the pot, and pressure cook on LOW again for 12 minutes.
- Use quality spices. Opt for fresh, high-quality spices that have a good expiration date to elevate the flavors in this dish.
- Roast the veggies until golden brown. Golden edges mean more flavor.
- Add extra heat. If you want to add more spice to this Indian tempeh recipe, use more cayenne pepper or add fresh chili peppers for an extra kick.