Tikka Masala (Vegan Option)

Print Recipe

Tikka Masala (Vegan Option)

Course: Main Course

Servings:

Equipment

Dutch oven or stock pot
Oven
Baking Sheet

Ingredients

1 tablespoon oil
3 cloves garlic minced
1 tablespoon fresh ginger
1 cup tomato puree
2 tablespoons tomato paste
1 can coconut milk
1 –2 teaspoons garam masala
1 teaspoon curry powder
½ teaspoon turmeric
½ teaspoon red chili powder optional
1 teaspoon lemon juice
1 teaspoon sea salt
1 cup water or as needed

Instructions

Heat oil in a pan over medium-low heat.
Add garlic and ginger. Sauté until fragrant.
Stir in spices (garam masala, curry powder, turmeric). Let them bloom.
Add tomato paste and tomato puree. Stir to create a tomato-based sauce.
Pour in coconut milk and mix well.
Add lemon juice and salt for a slightly tangy flavor.
Simmer on low heat for 10–15 minutes until thick and creamy.
Add your protein (jackfruit, cauliflower, or chickpeas).
Simmer for 5 more minutes and serve.

Notes

If you choose to use jackfruit, drain the can and separate the jackfruit so that it appears like shredded chicken. It is best if you roast it first. I sprinkle it with salt and pepper and some of the Indian spices and roast it at 375 for 20 minutes (or until it is dried out a bit and more the texture of chicken).

While not necessary, if adding chickpeas, I would roast those, as well. I'd rather the chickpeas be a bit more firm.

Nutrition