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Creamy Tikka Masala

Recipe made by Josefine Odgaard (@Kikaertekaos): It is creamy, and has that delicious, familiar tikka masala depth.

Ingredients

The Marinade

  • 1 pack TEMPTY square (2 pieces)

  • 200 ml full-fat plant yogurt (plain/neutral)

  • 2 tbsp lemon juice

  • 1½ tsp cumin

  • 1 tsp garam masala

  • 1 tsp sweet smoked paprika

  • 1 tsp salt

  • 2 tsp grated ginger

  • 2 cloves garlic, minced

  • Optional: ½ tsp chili powder (there is no need if cooking for children – it tastes wonderful without it too)


Tikka Masala Sauce

  • ½ cauliflower, cut into bite-sized florets

  • 2 tbsp oil

  • 2 tbsp plant-based butter

  • 1 large onion, finely chopped

  • 2 tsp grated ginger

  • 2 cloves garlic, minced

  • 2–3 tsp brown sugar (for a rounded flavor)

  • 1 tsp ground coriander

  • 1 tsp cumin

  • 1 tsp sweet smoked paprika

  • 1 tsp garam masala

  • Approx. 250 ml tomato passata

  • 300 ml unsweetened barista oat milk, plant cream, or coconut cream

  • Salt to taste

  • Optional: chili or cayenne pepper for serving


For Serving

  • Naan or flatbread

  • Raita

  • Optional: rice and fresh cilantro (coriander)

Steps

1. Marinate 

In a large bowl, whisk together the yogurt, lemon juice, spices, ginger, and garlic. Toss the Tempty pieces and cauliflower in the marinade until well coated. Refrigerate and let it marinate for at least 15 minutes - ideally longer if time permits.


2. Sear the Filling 

Heat the oil in a large pan over medium-high heat. Fry the Tempty and cauliflower mixture until the cauliflower begins to soften and takes on some color.

Note: The Tempty pieces might break down slightly during cooking—don’t worry! This actually adds great texture and body to the sauce. Remove the mixture from the pan and set aside.


3. Build the Sauce 

In the same pan, melt the plant-based butter and sauté the onions until soft. Add the ginger and garlic, frying briefly for about 30 seconds. Stir in the spices and brown sugar, making sure to scrape the bottom of the pan to release any browned bits—that's where the flavor is! Pour in the tomato passata and let the sauce simmer for 5–10 minutes until it thickens slightly and deepens in color.


4. Make it Creamy 

Stir in your oat milk or plant cream until the sauce is smooth and creamy. Return the Tempty and cauliflower to the pan and let everything simmer together for about 10 minutes. Tip: If you prefer a perfectly smooth sauce, you can blend the sauce base before adding the Tempty and cauliflower back in.


Serve with freshly toasted flatbread, raita, and a sprinkle of fresh cilantro. This dish is mild and mellow for kids, while adults can easily kick up the heat with extra chili at the table.


Tip: This tastes even better the next day and makes for a fantastic leftover lunch!

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