Difficulty rating: For home cooks Serves: 3 people


Yep, we went there and it was as delicious as you’re imagining. Tempeh is officially the perfect meat-free alternative for your Friday night curry. You’re welcome.  

Recipe by Eating Bird Food




  • 1 pack of our soy tempeh

  • 1/2 cup unsweetened plain coconut yogurt

  • 2 teaspoons apple cider vinegar

  • 1 teaspoon ground cumin

  • 1 teaspoon ground ginger

  • 1 teaspoon garam masala

  • 1/2 teaspoon sea salt


  • 1 Tablespoon coconut oil

  • 1 onion, chopped

  • 3 cloves garlic, minced

  • 1-inch knob of ginger, grated

  • 1 teaspoon garam masala

  • 1 teaspoon chilli powder

  • 1/2 teaspoon sea salt

  • 1/4 teaspoon turmeric

  • 1 cup canned tomato sauce

  • 1 cup canned full-fat coconut milk

  • 2 cups frozen peas

  • Fresh coriander, chopped

  • Rice or cauliflower rice for serving

  • Hot sauce of choice or cayenne pepper (optional)


  1. Make tempeh marinade by combining all ingredients (yogurt, apple cider vinegar, cumin, ginger, garam masala and sea salt) in a bowl. Add chopped tempeh and stir until well coated. Place bowl in the fridge to allow the tempeh to marinate for at least 1 hour.

  2. Once tempeh is done marinating, start preparing the sauce. Heat a large skillet on medium-high heat with coconut oil. Add onion, garlic and ginger and sauté until fragrant, about 5-7 minutes. Add spices and toss to combine, then add in tomato sauce, coconut milk, frozen peas and marinated tempeh.

  3. Turn heat down to medium-low and let the mixture simmer for 15-20 minutes or until sauce has thickened and everything is heated throughout.

  4. Remove from heat and serve tempeh tikka masala over a bed of rice (regular or cauliflower) with fresh coriander on top.

We also added grilled aubergines, courgettes, roasted peanuts and spring onions!


We hope you loved this recipe as much as we do! We'd love to hear/see how you got on with it, so please share an image and tag us on Instagram!