Vegetarian Tikka Masala

Name: Vegetarian Tikka Masala
Yield: 2
Cuisine: Mexican
Ingredients: 1 cup Rice (1 cup uncooked rice (I used brown jasmine)); 2 tsp Coriander Seed (2 teaspoons coriander); ½ tsp Cardamom (1/2 teaspoon cardamom); 1 ½ tsp Cumin Seeds (1 1/2 teaspoons cumin); ½ tsp Nutmeg (1/2 teaspoon nutmeg); ¼ tsp Cinnamon (1/4 teaspoon cinnamon); 1 ½ tsp Paprika (1 1/2 teaspoons paprika); ½ tsp Cayenne Pepper (1/2 teaspoon cayenne); ½ tbsp Ginger (1/2 tablespoon fresh ginger (grated)); 4 tbsp Clarified Butter (4 tablespoons butter (or ghee)); 1 piece Yellow Onion (1 small onion (or half a medium-size onion)); 3 cloves Garlic (3 cloves garlic (minced)); 1 cup Tomato Paste (1 cup tomato paste); 2 cup Water (2 cups water); ⅔ cup Half And Half (2/3 cup cream (I used half and half)); 8 oz Tempeh (8 ounces tempeh); ¼ cup Cilantro (1/4 cup chopped cilantro); ¼ cup Cashew (1/4 cup chopped cashews); 1 pinch Lime (one lime (for serving))

Vegetarian Tikka Masala (Mexican)

Mexican

Servings2

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Vegetarian
Pescatarian
Halal
Egg Free

Ingredients

For 2 servings

Rice1 cup · 1 cup uncooked rice (I used brown jasmine)
Coriander Seed2 tsp · 2 teaspoons coriander
Cardamom½ tsp · 1/2 teaspoon cardamom
Cumin Seeds1 ½ tsp · 1 1/2 teaspoons cumin
Nutmeg½ tsp · 1/2 teaspoon nutmeg
Cinnamon¼ tsp · 1/4 teaspoon cinnamon
Paprika1 ½ tsp · 1 1/2 teaspoons paprika
Cayenne Pepper½ tsp · 1/2 teaspoon cayenne
Ginger½ tbsp · 1/2 tablespoon fresh ginger (grated)
Clarified Butter4 tbsp · 4 tablespoons butter (or ghee)
Yellow Onion1 piece · 1 small onion (or half a medium-size onion)
Garlic3 cloves · 3 cloves garlic (minced)
Tomato Paste1 cup · 1 cup tomato paste
Water2 cup · 2 cups water
Half And Half⅔ cup · 2/3 cup cream (I used half and half)
Tempeh8 oz · 8 ounces tempeh
Cilantro¼ cup · 1/4 cup chopped cilantro
Cashew¼ cup · 1/4 cup chopped cashews
Lime1 pinch · one lime (for serving)

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Steps

1Begin by cooking your rice according the the package directions. You could also choose to skip the rice and serve this with naan instead. Or both.
2While the rice cooks, get the sauce and tempeh ready. In a large saucepan, heat the butter over medium heat. Add the onions and cook for 1 minute. Then add the garlic and ginger, and cook for an additional minute. Now toss in the tomato paste, water, cream, and all the spices. Pro tip: I put all the spices in a small bowl before I begin cooking since it takes a little bit to measure all that out.
3Add in the cubed tempeh and cook until everything is hot. If your sauce seems too thick, add a little more water or cream. Taste and season with salt if needed.
4Once you're ready to serve, sprinkle on the chopped cashews and cilantro and a lime wedge.