Name: Vegan Tikka Masala
Prep time: 10 min
Cook time: 20 min
Total time: 40 min
Ingredients: 3 cloves of garlic sliced; 1 mild red or green chilli, seeds and membrane removed; 3 cm piece of ginger peeled and minced; 2 tsp tandoori masala or garam masala; 1 tsp ground cumin; 1 tsp of ground coriander; 1 tsp of ground turmeric plus 1 tsp of sweet paprika powder; 1 tsp of Kashmiri chilli powder or 1/2 tsp red chilli powder; 1 tbsp of tomato puree; Handful of chopped fresh coriander including the stems. (optional); 1 tsp salt; 1 tbsp of light oil; 2 tbsp of dairy-free butter; 1 large onion chopped; 1 400 g can of plum tomatoes; 1 400g can of chickpeas drained and rinsed; Juice of 1 lemon; 2 tbsp of mango chutney; 150 ml of dairy-free Greek style yoghurt unsweetened; 1 400ml can of coconut milk; 2 tbsp of ground almonds; 250 vegan chicken pieces, extra firm tofu or jackfruit (you can leave this out and use all vegetables instead); 300 g of cauliflower cut into medium florets; 200 g of new potatoes quartered; 75 g of baby spinach leaves; 1 red pepper sliced; 1 tbsp of tomato puree

Tikka Masala is up amongst one of the nation’s favourite curries and most families have their favourite recipe. Curries are also very easy to make vegetarian or veganise. It is a good flavoursome sauce that makes the curry for me.

Don’t be put off by the long list of ingredients, most of them are essential. Preparation is the key and if that is done you can make this delicious curry in 30 minutes.

The mango chutney adds the sweetness to this recipe and the coconut cream and yoghurt add the creaminess and a tang.

I would say to use a tin of full-fat coconut milk as opposed to the lighter version for this recipe as I believe the thick coconut cream that settles at the top of the can make such a difference to the sauce.

This curry is

Creamy
Medium Spiced
Delicious
Aromatic

Tikka Masala is not a blow your socks off type of curry like a vindaloo or phall. If you want to give it more of a kick you could add either more of the Kashmiri chilli powder or extra red chillies.

There are plenty of vegan meats that resemble chicken around but not all are gluten-free. One I do recommend is Iceland stores No Chick Strips. You could also use a tin of young green jackfruit or extra firm tofu which needs to be sauteed before adding to the curry.

Ingredients Needed

Spices

There are quite a few dried spices such as Turmeric, cumin, coriander, sweet paprika Kashmiri chilli powder and masala either garam or tandoori. Each spice plays its part in the paste.

Ginger

Ginger is an absolutely important ingredient in any curry. You could use ginger paste, fresh or frozen.

Garlic

Along with ginger you cannot make a curry without garlic. Is it one of the 3 most essential ingredients for an Indian curry. Again you could use fresh or lazy garlic.

Chillies

For this recipe you do not want to use a hot fiery chilli so a mild red or green one is good.

White Onions

Along with ginger and garlic, onions complete the trio of a curries vital ingredients.

Tinned tomatoes

I prefer to use whole plum tomatoes instead of chopped tomatoes in this recipe as they are less watery.

Coconut Milk

You want a full fat version that contains the thick creamy coconut layer which makes a lovely creamy sauce.

Vegetables

Along with the chickpeas which provide you with some protein you can use whatever vegetables you have on hand such as

Cauliflower
Aubergine
Butternut Squash
Courgette
Potatoes
Peas
Green Beans

This curry can be made with double the amount of vegan meat or is great for a weekend dinner which gives you the chance to use up any vegetables in your fridge.

Recipe

Vegan Tikka Masala

Author: theglutenfreeveganalchemist Cooking Method:Stove top Cuisine:Indian Courses:Dinners Lunch

Difficulty:BeginnerPrep time: 10 minutesCook Time: 20 minutesRest time: minutesTotal time: 40 minutesServings:4 servingsCalories: kcal Best Season:Available

Vegan, vegetarian, gluten-free and dairy-free

A delicious vegan take one of the nations favourite curries

Instructions

To a food processor add all the ingredients and blitz to a paste.
In a large pan heat the butter and oil, once hot add the chopped onion. On a low heat, cook for around 10 minutes until they are just starting to turn a golden brown, colour is flavour.
Scrape in the curry paste and cook for 3-5 minutes, if it starts to catch on the bottom of the pan add a dash of water.
Add in the tomato puree and then the plum tomatoes squeezing them with your hand to break them up. Next, add 100ml of water
Pour in the chickpeas along with the meat substitute if using along with the vegetables.
Cover with a lid and simmer on a low heat for 25-30 minutes, This is to allow the tomatoes to cook down and the vegetables to soften. Test after 20 minutes as you do not want the vegetables mushy.
Take off the lid and add the mango chutney, dairy-free yoghurt, lemon juice and the coconut milk and stir through. Add the spinach, removing any tough stems. Place the lid back on just long enough for the spinach to wilt.
It is now ready to serve with some rice, poppadoms and some extra mango chutney

Keywords:tikka masala, vegan dinners, vegan recipes, vegan tikka masala, vegetable tikka masala

If you like this recipe, don’t forget to tag me on Twitter as @veganalchemist1 or my Facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of my recipes. Or I would love to hear your comments.

Vegan Tikka Masala