Indian-Spiced Tempeh Tikka Masala with Herbed Basmati Rice

Ingredients

• 150 g tempeh block, cut into 1-inch cubes
• 3/4 cup coconut milk (full-fat), canned
• 1/2 cup canned crushed tomatoes
• 3 cloves garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 1 tsp garam masala
• 1/2 tsp turmeric powder
• 1/2 tsp cumin seeds
• 1/2 medium onion, diced
• 3/4 cup basmati rice, uncooked
• 1 1/2 cups vegetable broth, for rice
• 2 tsp coconut oil
• 1 tbsp lime juice, fresh
• 2 tbsp fresh cilantro, chopped
• to taste pinch sea salt
• to taste pinch black pepper

Instructions

1. 1

   Heat 1 tsp coconut oil in a small pot over medium-high heat. Add cumin seeds and let them sizzle for 30 seconds until fragrant.

2. 2

   Add diced onion and sauté for 3-4 minutes until softened. Stir in minced garlic and ginger, cooking for 1 minute.