Vegan Tikka Masala
Quick, easy and deliciously aromatic vegan tikka masala made with home-made vegan curry paste, smooth vegan yogurt and coconut cream.
Servings: 4 servings
Calories: 343kcal
Equipment
- Food Processor or Blender
- large saucepan
Ingredients
For the Curry Paste
- ½ onion peeled and roughly chopped
- 3 cloves garlic peeled
- 40 g ginger peeled and sliced into coins
- ½ red chilli de-seeded and roughly chopped
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon garam masala
- ¼ teaspoon kashmiri chilli powder
- seeds from 1 cardamom pod
- juice of 1 lemon
- small bunch of coriander stems (leaves used later)
- 1 teaspoon fine sea salt
For the Curry
- 400 g my vegan chicken my recipe can be found here or sub for extra firm tofu or your favourite store-bought vegan chicken pieces
- 2 tablespoon vegetable oil or sub for any neutral oil
- 20 g vegan butter or sub for margarine
- 1 large onion roughly chopped
- 1 tablespoon tomato puree aka tomato paste in USA
- 400 g can of peeled plum tomatoes
- 2 tablespoon mango chutney
- 150 ml vegan yogurt make sure it's unsweetened and unflavoured
- 50 g coconut cream the firm stuff on top of a can of coconut milk
- small bunch of fresh coriander for serving
Instructions
To Make the Curry Paste
- Place all the curry paste ingredients in a food processor or blender and blend until you have a thick paste. Set aside.½ onion, 3 cloves garlic, 40 g ginger, ½ red chilli, 1 teaspoon ground turmeric, 1 teaspoon ground cumin, 1 teaspoon ground coriander, ½ teaspoon garam masala, ¼ teaspoon kashmiri chilli powder, seeds from 1 cardamom pod, juice of 1 lemon, small bunch of coriander stems, 1 teaspoon fine sea salt
To Make the Curry
- Slice the vegan chicken or tofu into 3 cm cubes and set aside. If using store-bought vegan chicken pieces, there’s usually no need to slice, depending on the size of the pieces.400 g my vegan chicken
- Place a large, open saucepan over medium heat and add the vegetable oil and vegan butter. Once hot, add the roughly chopped large onion and fry, stirring often, for around 3 minutes or until just starting to brown.2 tablespoon vegetable oil, 20 g vegan butter, 1 large onion
- Add the curry paste and cook for a further 3 minutes. If the paste starts to catch, add a few tablespoon of water to the pan.
- Stir in the tomato puree. Remove the tomatoes from the can and squash them one by one in your hand over the saucepan. Add to the saucepan then add the remaining tomato juice in the can along with 100ml water. Stir well and bring to a simmer.1 tablespoon tomato puree, 400 g can of peeled plum tomatoes
- 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.
- Remove the lid and reduce heat to low. Stir in the mango chutney, vegan yogurt and coconut cream. Do not allow to boil or the yogurt and coconut cream could spit, just warm to serving temperature.2 tablespoon mango chutney, 150 ml vegan yogurt, 50 g coconut cream
- Serve with boiled rice and top with the fresh coriander.small bunch of fresh coriander
Nutrition
Calories: 343kcal | Carbohydrates: 27g | Protein: 24g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 1220mg | Potassium: 415mg | Fiber: 4g | Sugar: 12g | Vitamin A: 426IU | Vitamin C: 28mg | Calcium: 108mg | Iron: 4mg