Indulge in this flavorful Vegan Tikka Masala recipe, full of rich and aromatic Indian flavors. It is super easy to prepare in the Instant Pot and makes a great protein-rich meal.
This recipe was originally published on December 21, 2018. It was updated with new recipe information on April 5, 2024.
This tikka masala vegan recipe is a satisfying and nutritious twist on a classic Indian dish. It is packed with delicious wholesome ingredients like tempeh, roasted cauliflower and sweet potato, red bell pepper, a blend of traditional Indian spices, and creamy coconut milk and dairy-free yogurt.
I take you step-by-step through the easy process, first roasting the veggies and then preparing the vegan tikka masala sauce in the instant pot. This dish makes a delicious weeknight dinner, a main course for a group gathering or potluck, or a star dish to serve on special occasions. For more curry-inspired recipes, try my sweet potato red lentil curry, vegan Thai green curry, or sweet potato black-eyed pea curry.
Ingredients
- Cauliflower: Choose a fresh head of cauliflower that is firm with tightly packed florets.
- Sweet Potato: Use a large sweet potato or two medium-sized ones. Peel the potato if you prefer a smooth texture or leave it on for added nutrients and texture.
- Grapeseed Oil: The high smoke point makes this ideal for sautéing and roasted veggies in this tempeh masala. Alternatively, you can substitute olive oil or another neutral oil.
- Turmeric Powder: Ground turmeric powder is a key spice in tempeh Indian curry; it adds an earthy flavor and vibrant color.
- Smoked Paprika: Adds a smoky depth of flavor to this dish. In a pinch, you can swap regular paprika.
- Ground Coriander: Essential for an authentic-tasting curry, it adds a citrusy slightly sweet taste.
- Garam Masala: This quintessential Indian spice blend adds warmth and complexity to the taste. Choose a store-bought brand or make your own!
- Garlic: Fresh garlic cloves provide a pungent, yet sweet flavor and aroma. Choose firm, plump bulbs and avoid any that are sprouting.
- Ginger: Use fresh ginger root for the most aromatic punch to this vegan masala. Remove the outer skin first with a knife or vegetable peeler.
- Bell Pepper: Red bell pepper offers a sweet flavor and vibrant color to the dish. Alternatively, you can use any color of bell pepper.
- Tomatoes: I recommend using canned diced tomatoes for convenience and the juicest flavor. Or sub for fresh tomatoes if they are in season and ripe.
- Coconut Milk: Use full-fat coconut milk or coconut cream for the creamiest, richest flavor in the vegan tikka masala sauce.
- Vegan Yogurt: Choose your favorite plain and unsweetened dairy-free yogurt. Adds a tangy contrast to the spicier flavors.
- Tempeh: Made from fermented soybeans, this is the main protein source for this take on a vegan chicken tikka masala recipe. It adds a hearty texture and nutty aroma.
- Cooked Rice: You will need pre-cooked white or brown rice to serve alongside the curry, or steam your own rice to serve. Or swap the rice for fluffy homemade vegan naan!
How to Make Vegan Tempeh Tikka Masala
- Prepare Cauliflower. Preheat the oven to 375ºF and line two baking sheets with a silicone mat or parchment paper. Toss the cauliflower with 1 tablespoon of oil and spread the florets out evenly over one baking sheet. Sprinkle with salt.
- Prepare Sweet Potato. Repeat the same process with the sweet potato on the second baking sheet.
- Roast Veggies. Roast the cauliflower and sweet potato in the oven for 35-45 minutes until they are tender.
- Prepare Sauce. Turn the instant pot on the sauté setting and add 1 tablespoon of oil to the pot. Once the instant pot is warm, add the turmeric, paprika, coriander, and garam masala and toast for 15 seconds.
- Add Garlic & Ginger. Add the garlic and ginger and stir well to sauté for another 15-30 seconds.
- Add Onion & Pepper. Add the onion and pepper and continue to sauté until the onions soften.
- Add Remaining Sauce Ingredients. Add the diced tomatoes, coconut cream, yogurt, salt, and tempeh to the instant pot. Cancel the sauté setting, place the lid on the instant pot, and set it to pressure cook for 12 minutes. After the cooking time, allow the steam to release naturally for at least 10 minutes. Release any remaining steam, and remove the lid.
- Add Roasted Veggies. Add the roasted vegetables and stir until well combined. Season to taste with more salt or spices if needed. Serve over rice with cilantro and an extra drizzle of non-dairy yogurt.
Recipe Pro-Tips
- Use quality spices. Opt for fresh, high-quality spices that have a good expiration date to elevate the flavors in this dish.
- Roast the veggies until golden. The golden brown bits on the edges of your roasted cauliflower and sweet potatoes mean extra flavor.
- Add extra heat. If you want to add more spice to this Indian tempeh recipe, use more cayenne pepper or add fresh chili peppers for an extra kick.
Recipe Variations
Below are some of the ways you can switch up this tempeh curry Indian recipe.
- Swap the protein: replace the tempeh in this dish with another vegan protein like tofu to make tofu tikka masala or use store-bought vegan chicken pieces, chickpeas, lentils, or another legume.
- Low-carb rice option: use roasted cauliflower rice instead of regular rice if you want a lighter meal option.
- Add extra veggies: feel free to add any other veggies you desire like spinach, zucchini, broccoli, peas, mushrooms, green beans, or regular potatoes.
Serving Suggestions
Enjoy this dish simply served with a side of rice or paired with other vegan Indian food dishes like some of our favorite recipes below.
Storage Directions
- Refrigeration: Allow leftovers to cool completely before storing them in an airtight container in the refrigerator for 3-4 days.
- Freezing: Cool leftovers in a freezer-safe container, leaving space at the top for the food to expand, and freeze for up to 3-4 months.
- Reheating: Warm leftovers on the stovetop or in the microwave until heated through. If frozen, allow it to tFaschaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Tempeh Indian recipes like this one typically have a mild to moderate spice level. However, you can adjust the amount of chili powder and other spicy ingredients to suit your taste – start with less if you want it less spicy, and add more if you want spicier.
Yes, you can make this tikka masala vegan recipe on the stovetop instead of in the instant pot. Follow the recipe as outlined but in a large pot over medium heat. After you add the liquid ingredients, cover the pot with a lid and simmer on low for 40 minutes. Then add the roasted veggies and serve!
Yes! This instant pot tempeh recipe can be prepared in advance for convenience and reheated before serving. The flavors often improve when given time to meld overnight, making it taste even better the next day! Prepare the recipe and store it separately from the rice in the refrigerator until you’re ready to serve.
More Tempeh Recipes
Note: This recipe was adapted from Vegan Richa’s Instant Pot Tikka Masala recipe.
- 1 large head cauliflower, cored and cut into florets
- 1 large sweet potato, cubed
- 3 tablespoons grapeseed oil, or vegetable or canola oil
- 1 teaspoon turmeric powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1 ½ teaspoon garam masala
- 6 cloves garlic, minced
- 1 inch fresh ginger, peeled and minced
- ½ yellow onion, diced
- 1 red bell pepper, diced
- 1 28 oz can of diced tomatoes
- ¼ cup coconut milk
- 1 cup plain and unsweetened vegan yogurt, or 1 cup coconut milk
- 1 8 oz package tempeh, cubed
- 1 teaspoon salt
- ⅓ – ½ teaspoon cayenne pepper, to taste
- Cooked white or brown rice, to serve
- Chopped Cilantro, to serve
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Roasted Vegetables
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Preheat the oven to 375ºF and line two baking sheets with silicone mats or parchment paper.
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Toss the cauliflower with 1 tablespoon of grapeseed oil in a large mixing bowl. Spread the florets evenly over one of the baking sheets.
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Toss the cubed sweet potato with another tablespoon of oil in the mixing bowl. Spread the potatoes evenly over the second baking sheet.
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Season the vegetables with salt.
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Roast the vegetables for 35-45 minutes, until the vegetables are tender. Stir the vegetables halfway through the roasting process if they appear to roast unevenly.
Tempeh Tikka Masala
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Turn the instant pot on the sauté setting and add 1 tablespoon of oil to the pot. Once the instant pot is warm, add the turmeric, paprika, coriander, and garam masala and toast for 15 seconds.
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Add the garlic and ginger and stir well to sauté for another 15-30 seconds.
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Add the onion and pepper and continue to sauté until the onions soften.
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Add the diced tomatoes, coconut cream, yogurt, salt, and tempeh to the Instant Pot. Cancel the sauté setting, place the lid on the Instant Pot and set it to pressure cook for 12 minutes. After the cooking time. allow the steam to release naturally for at least 10 minutes. Release any remaining steam and remove the lid.
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Add the roasted vegetables and stir until well combined. Season to taste with more salt or spices if needed. Serve over rice with cilantro and an extra drizzle of non-dairy yogurt.
- Refrigeration: Allow leftovers to cool completely before storing them in an airtight container in the refrigerator for 3-4 days.
- Freezing: Cool leftovers in a freezer-safe container, leaving space at the top for the food to expand, and freeze for up to 3-4 months.
- Reheating: Warm leftovers on the stovetop or in the microwave until heated through. If frozen, allow it to tFaschaw overnight in the refrigerator before reheating.
Recipe Pro-Tips
- Use quality spices. Opt for fresh, high-quality spices that have a good expiration date to elevate the flavors in this dish.
- Roast the veggies until golden brown. Golden edges mean more flavor.
- Add extra heat. If you want to add more spice to this Indian tempeh recipe, use more cayenne pepper or add fresh chili peppers for an extra kick.