Vegan Tikka Masala

Quick, easy and deliciously aromatic Vegan Tikka Masala made with home-made curry paste, smooth vegan yogurt and oconut cream.

– Home-made curry paste – Vegan chicken – Vegetable oil – Vegan butter – Onion – Tomatoes and tomato puree – Mango chutney – Vegan yogurt – Coconut cream – Fresh Coriander


Place all the curry paste ingredients in a food processor or blender and blend until you have a thick paste. Set aside.

Step 1

Add oil and vegan butter to a pan. Once hot, add the roughly chopped large onion and fry, stirring often, for around 3 minutes or until just starting to brown.

Step 2

Add the curry paste and cook for a further 3 minutes. If the paste starts to catch, add a few tablespoons of water to the pan.

Step 3

Stir in the tomatoes and tomato puree along with 100ml water and bring to a simmer.

Step 4

Add the vegan chicken or tofu, stir to combine and then cover with a lid. Leave to simmer for 25-30 minutes to allow the tomatoes to thoroughly cook down.

Step 4

Remove the lid and reduce heat to low. Stir in the mango chutney, vegan yogurt and coconut cream.

Step 5

Serve with boiled rice and top with the fresh coriander.

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