Indian-Spiced Tempeh Tikka Masala with Herbed Basmati Rice

Ingredients

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

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.