Tempeh Tikka Masala with Buttermilk Raita Recipe

Name: Tempeh Tikka Masala with Buttermilk Raita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium-size onions, peeled and quartered; 1 2-inch piece fresh ginger, peeled and cut into chunks; 4 cloves garlic, peeled; 2 cups low-fat buttermilk; 3 Tbs. tandoori spice blend; 2 Tbs. lime juice; 2 8-oz. pkg. tempeh, cut into 1/2-inch cubes; 1 15.5-oz. can tomato puree; 1 15.5-oz. can chickpeas, drained and rinsed; 2 tsp. honey; 3 cups cauliflower florets; 2 large cucumbers, peeled, seeded and grated (about 4 cups); 1 1/2 cups low-fat buttermilk; 1/2 cup chopped mint; 1 tsp. ground cumin

Servings: persons

2 medium-size onions, peeled and quartered
1 2-inch piece fresh ginger, peeled and cut into chunks
4 cloves garlic, peeled
2 cups low-fat buttermilk
3 Tbs. tandoori spice blend
2 Tbs. lime juice
2 8-oz. pkg. tempeh, cut into 1/2-inch cubes
1 15.5-oz. can tomato puree
1 15.5-oz. can chickpeas, drained and rinsed
2 tsp. honey
3 cups cauliflower florets
2 large cucumbers, peeled, seeded and grated (about 4 cups)
1 1/2 cups low-fat buttermilk
1/2 cup chopped mint
1 tsp. ground cumin

1
To make Tempeh Tikka Masala: Finely chop onions, ginger and garlic in food processor.
2
Add buttermilk, tandoori spice blend, lime juice and pinch of salt; blend until smooth.
3
Place tempeh cubes in 13x9-inch baking dish.
4
Add buttermilk sauce, and toss to coat.
5
Cover with plastic wrap, and chill at least 8 hours.
6
To make Buttermilk Raita: Combine all ingredients in bowl.
7
Season with salt and pepper; chill until cold, or overnight.
8
Preheat oven to 375F.
9
Stir tomato puree, chickpeas and honey into tempeh mixture.
10
Season with salt and pepper, and add cauliflower.
11
Bake 40 minutes, or until sauce is thick and dark red.
12
Serve with Buttermilk Raita.

1594

kcal

Calories

162

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 medium-size onions, peeled and quartered, 1 2-inch piece fresh ginger, peeled and cut into chunks, 4 cloves garlic, peeled, 2 cups low-fat buttermilk, and more.

Yes, Tempeh Tikka Masala with Buttermilk Raita falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tempeh Tikka Masala with Buttermilk Raita

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions