The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Tempeh Tikka Masala with Cucumber & Mint Relish
Protein-rich tempeh is the vegan twist in this tikka masala. Stir in ginger and spinach for extra goodness. On the side? A crisp cucumber, tomato and mint relish. Plus, fluffy brown rice, of course!
High protein
1/3 daily fibre
9 plants
Serving size
Ingredients
- 200g baby tomatoes
- 160g baby spinach
- 1 tbsp apple cider vinegar
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 3 tbsp tikka paste (Mustard) (Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
- 2 onion
- 160g brown rice (brown rice (100%))
- 1 midi cucumber
- 80g creamed coconut
- 1 handful of fresh mint
- 200g tempeh (Soya) (Soya bean, Water, Tempeh starter culture)
- 1 pepper
- 1 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
Nutritional Information
Calories: 578
Protein: 29g
Carbs: 52g
Fat: 29g
Tempeh Tikka Masala with Cucumber & Mint Relish
Protein-rich tempeh is the vegan twist in this tikka masala. Stir in ginger and spinach for extra goodness. On the side? A crisp cucumber, tomato and mint relish. Plus, fluffy brown rice, of course!
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Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Finely dice the onions. Cut the pepper into bite-sized pieces. Halve three-quarters of the tomatoes and dice the remaining quarter. Cut the tempeh into 2cm cubes.
- Heat a large frying pan with 1 tbsp oil on a medium heat. Add three-quarters of the diced onion and cook for 4 mins, until softening. Add the pepper and cook for another 4 mins. Add the tempeh, ginger & garlic paste and the halved tomatoes. Season with a pinch of sea salt. Cook for a further 4 mins, then stir in the tikka paste, curry powder and creamed coconut. Add 300ml water, stir well, bring to a simmer and cook for a final 5-8 mins, until the sauce has thickened. In the final minute of cooking, rinse the spinach and add to the pan, stirring to wilt.
- While the curry is simmering, make the cucumber relish; finely dice the cucumber. Remove the mint leaves from their stalks and finely chop. Place the cucumber, mint, vinegar, diced tomatoes and remaining onion in a small bowl. Season with a pinch of sea salt and black pepper.
- Season the curry with sea salt to taste, before serving in bowls with the rice and cucumber relish.
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