Tempeh Tikka Masala

Ingredients

• 2 packages (8 oz each) Tempeh
• 1 can (14.5 oz) Crushed Tomatoes
• ⅓ cup Raw Cashews
• 1 whole Yellow Onion
• 4 cloves Garlic
• 1 tbsp Fresh Ginger
• 2 tsp Garam Masala
• 1 tsp Ground Cumin
• 1 tsp Sweet Paprika
• ½ tsp Ground Turmeric
• ½ cup Full-fat Coconut Milk
• 2 tbsp Coconut Oil
• 2 cups Basmati Rice
• ¼ cup Fresh Cilantro

Instructions

1. Cook basmati rice according to package directions. Blend soaked cashews with ½ cup water until smooth.
2. Heat 1 tbsp coconut oil in a skillet over medium-high heat. Cook tempeh cubes 4–5 minutes until golden. Remove and set aside.
3. In the same skillet, heat remaining coconut oil. Sauté onion 5 minutes. Add garlic, ginger, garam masala, cumin, paprika, and turmeric. Stir 1 minute.
4. Add crushed tomatoes and simmer 8 minutes. Stir in cashew cream and coconut milk.
5. Return tempeh to the sauce. Simmer 5 minutes until heated through. Season with salt to taste.
6. Serve over rice topped with cilantro.