Like Bollywood dancing, tikka is a staple of Indian weddings. Traditionally, vegetables and meat are marinated in yogurt and spices, then baked in a tandoor clay oven. This lighter version replaces the meat with tempeh and swaps coconut yogurt for dairy, so you’ll feel light enough to dance all night.
8oz package tempeh, cut into cubes
1 cup coconut yogurt
2 tbsp tandoori seasoning
1⁄4 tsp turmeric
1⁄2 tsp ground cumin
1⁄2 tsp ground coriander
1-in piece fresh ginger, grated
1⁄2 tsp sea salt
juice of 1⁄2 lemon
3 drops liquid monk fruit sweetener or 1 tsp coconut sugar
1 tbsp sesame oil (Vata), coconut oil (Pitta), or mustard oil (Kapha), divided
1 green bell pepper, cut into 1-in pieces (omit for ...