Tempeh Tikka Masala Recipe: Creamy Vegan Indian Curry

Indulge in this flavorful Vegan Tikka Masala — a rich, aromatic Indian-inspired dish that’s simple to make in the Instant Pot and packed with protein and plant-based goodness.

This recipe was originally published on December 21, 2018 and updated with new information on April 5, 2024.

This vegan tikka masala is a satisfying twist on a classic curry. It features tempeh for hearty protein, roasted cauliflower and sweet potato for depth and texture, red bell pepper for sweetness, and a fragrant blend of traditional Indian spices balanced with creamy coconut milk and unsweetened vegan yogurt.

Ingredients

• Cauliflower: 1 large head, firm with tight florets.
• Sweet potato: 1 large (or 2 medium), peeled if you prefer a smoother texture.
• Oil: Grapeseed, avocado, or another neutral oil for roasting and sautéing.
• Turmeric powder: For color and earthy flavor.
• Smoked paprika: Adds smoky depth; regular paprika works in a pinch.
• Ground coriander: Offers a citrusy, slightly sweet note.
• Garam masala: Warm, complex spice blend—store-bought or homemade.
• Garlic: Fresh cloves, minced.
• Ginger: Fresh, peeled and minced for bright aromatics.
• Red bell pepper: Diced, for color and sweetness.
• Diced tomatoes: A 28 oz can is convenient and flavorful.
• Coconut milk: Use full-fat or coconut cream for a rich sauce.
• Vegan yogurt: Plain, unsweetened for tang (or substitute extra coconut milk).
• Tempeh: 8 oz package, cubed—firm, nutty protein.
• Cooked rice: White or brown rice to serve, or serve with vegan naan.
• Salt and cayenne: Salt to taste; 1/3–1/2 tsp cayenne (or to taste) for heat.
• Cilantro: Chopped, for garnish.

How to Make Vegan Tempeh Tikka Masala

1. Roast the vegetables: Preheat oven to 375°F. Line two baking sheets with parchment or silicone. Toss cauliflower florets with 1 tbsp oil, spread on one sheet and season with salt. Toss cubed sweet potato with 1 tbsp oil, spread on the second sheet and season. Roast 35–45 minutes until tender and lightly golden, stirring once if needed.
2. Toast the spices: On the Instant Pot sauté setting, heat 1 tbsp oil. Add turmeric, smoked paprika, ground coriander, and garam masala. Toast 15 seconds until fragrant.
3. Add aromatics: Stir in minced garlic and ginger and sauté another 15–30 seconds.
4. Sauté vegetables: Add diced onion and bell pepper and cook until the onion softens. Pour in 1/4 cup water to deglaze the pot and scrape up any browned bits.
5. Pressure cook: Add cubed tempeh, coconut milk, vegan yogurt (or extra coconut milk), diced tomatoes, salt, and cayenne. Do not stir. Cancel sauté, secure the lid, and pressure cook on LOW for 12 minutes. Let natural release for at least 10 minutes before opening.
6. Finish: Stir in the roasted cauliflower and sweet potato until everything is well combined. Taste and adjust seasoning. Serve over rice and garnish with chopped cilantro and an extra drizzle of vegan yogurt if desired.

Recipe Pro-Tips

• Use fresh spices: High-quality, recently purchased spices make a noticeable difference.
• Roast until golden: Browned edges on cauliflower and sweet potato add caramelized flavor.
• Prevent burning: Don’t stir the tomatoes, tempeh, and coconut milk before sealing the pot to avoid a burn notice. If the pot does warn, release pressure, scrape the base, then reseal and cook again.
• Adjust heat: Increase cayenne or add fresh chilies to raise the spice level.

Recipe Variations

• Swap the protein: Use tofu, store-bought vegan chicken, chickpeas, or lentils instead of tempeh.
• Low-carb option: Serve with roasted cauliflower rice instead of regular rice for a lighter meal.
• More vegetables: Add spinach, zucchini, broccoli, peas, mushrooms, or green beans for variety.

Serving Suggestions

Serve this tempeh tikka masala over steamed rice or alongside warm vegan naan. Garnish with chopped cilantro and a spoonful of dairy-free yogurt for creaminess.

Storage Directions

• Refrigerate: Cool completely and store in an airtight container for 3–4 days.
• Freeze: Transfer cooled curry to freezer-safe containers with headspace and freeze up to 3–4 months.
• Reheat: Thaw overnight in the refrigerator if frozen, then warm on the stovetop or in the microwave until heated through.

Frequently Asked Questions

More Tempeh Recipes

• Balanced Maple Mustard Tempeh Bowl
• Marinated Tempeh Tacos
• BBQ Tempeh Sandwich
• Smoky Tempeh & Kale Salad
• Korean-inspired Vegan Buddha Bowl

Note: This recipe was adapted from a well-known Instant Pot tikka masala recipe and adjusted here for tempeh and roasted vegetables.