Tempeh tikka masala with green beans and basmati rice

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Tempeh tikka masala with green beans and basmati rice

Vegan, Gluten-Free, Dairy-Free

2 Servings, 740 Calories/Serving

25–40 Minutes

Tastier than takeout, our easy vegan tikka masala comes together in a snap, thanks to our tomatoey coconut milk base.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¾ cup basmati rice
  • ½ pound tempeh
  • 1 organic yellow onion
  • 6 ounces organic green beans
  • 4 or 5 sprigs organic fresh cilantro
  • Sun Basket coconut curry base (tomatoes - coconut milk - onion - cashew butter - garam masala - garlic - ginger - turmeric - coriander)
  • 3 ounces organic baby spinach or other leafy greens

Nutrition per serving

Calories: 740, Protein: 31g (62% DV), Fiber: 16g (64% DV), Total Fat: 24g (37% DV), Monounsaturated Fat: 6g, Polyunsaturated Fat: 1g, Saturated Fat: 5g (25% DV), Cholesterol: 0mg (0% DV), Sodium: 80mg (3% DV), Carbohydrates: 86g (29% DV), Total Sugars: 9g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (cashew, coconut), Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the rice

  • Rinse the rice.
In a small sauce pot, combine the rice and 1¼ cups [2¼ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the tempeh.

2

Start the tempeh

  • Cut the tempeh into ½-inch cubes.
In a large frying pan, combine the tempeh and 1 cup [2 cups] water and bring to a boil. Cook over high heat, stirring occasionally, until softened, 6 to 8 minutes. Drain the tempeh, transfer to a plate, and pat dry with a paper towel. Wipe out the pan.
While the tempeh cooks, prepare the remaining ingredients.

3

Prep the remaining ingredients

  • Peel and coarsely chop enough onion to measure 1 cup [2 cups].
  • Trim the stem ends from the green beans; cut the beans into 1-inch lengths.
  • Coarsely chop the cilantro for garnish.

4

Make the tikka masala

In the same pan used for the tempeh, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Working in batches if needed, add the tempeh and cook, stirring occasionally, until lightly browned, 4 to 6 minutes. Add the onion, season with salt and pepper, and cook, stirring occasionally, until the onion starts to soften, 2 to 3 minutes.
Add the coconut curry base and ½ cup [1 cup] water, season with salt and pepper, and bring to a boil. Reduce to a simmer, add the green beans, and cook, stirring occasionally, until the tempeh is tender, the beans are crisp-tender, and the sauce is thickened slightly, 4 to 5 minutes. Add more water if needed to reach the desired consistency. Working in batches if needed, stir in the spinach and cook until just wilted, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the rice and tempeh tikka masala to individual bowls, garnish with the cilantro, and serve.
Kids Can!
  • Rinse the rice.
  • Measure the water for the rice.
  • Measure the onion.
  • Measure the water for the tikka masala.
  • Garnish with the cilantro.