Vegan tikka masala this recipe is one of the most popular recipes on my site and for extremely good reason I’m telling you this is gonna be one of the best recipes you ever make and you’re gonna want to make it all the time everyone who makes it always comes back to tell me that it’s become a staple dinner recipe in their house,
Vegan tikka masala not only is this an easy one-pot meal which is one of my favorite types of meals to make but it’s also great for meal prep this particular recipe makes a rather large quantity of food on but it’s perfect because like I said this is great for meal prep we have it for dinner one night and then at least lunch the next day if not two days after another huge bonus is that I have sent this recipe to quite a few picky eater kids and they have all loved it so if you have kids that you want to impress while also getting quite a few veggies in their belly I highly recommend this recipe.
Vegan Tikka Masala Preparation
before we get started cooking we’re gonna make a quick sauce it’s going to be added into the pot a little bit later I like to go ahead and get it out of the way.
for this, we’re going to use half of an onion and we’re gonna add in a couple of cloves of garlic about an inch of ginger some cilantro stalks you want to just put the entire stock in there including this stem as well as a little bit of olive oil going to blitz the sauce for about one minute you want it to be about the texture of pesto so a little bit coarse but everything should be very finely chopped.
the first step in cooking this recipe is to chop your onion and then add it into the skillet with all of your spices.
for this vegan tikka masala, the spices that we’re going to be using are cumin turmeric a little bit of cinnamon some paprika salt and then a decent amount of garam masala which is the spice that really gives this tikka masala its great flavor.
To make this recipe I suggest using the largest skillet that you have in your house if you do not have something that’s at least about 12 inches I suggest trying to make this in a Dutch oven or just the largest pot that you have or else you’re probably gonna have sauce everywhere.
once the onions and the spices have cooked for about ten minutes we’re going to add into the skillet a can of plum tomatoes including the juices from the can we’re going to add in a can of tomato sauce some plant-based yogurt and can of full-fat coconut milk as well as the onion and cilantro mixture that we blitzed at the beginning,
this is going to cook for about five minutes over medium heat and then we’re going to add in the cauliflower and the carrots and bring it to a simmer
Once the carrots in the cauliflower our fork-tender will add in our chickpeas and about a cup of frozen peas now all we have to do is let this cook for about five more minutes to heat the peas and the chickpeas through and finish cooking the veggies.
serve it I always like to eat my with a little bit of basmati rice but you could eat this by itself or with brown rice or quinoa or whatever you desire if you have a little bit of naan on hand I highly suggest serving it with that as well this meal is so comforting and fulfilling without being too heavy on the stomach and I just really loved it I’m so excited for you to try this again this is one of the most popular recipes on my blog and I know it’s gonna become a family favorite of yours
all in here hmm so but as I told you earlier this is great for meal prep tastes amazing right now but after it sits in the fridge for about a night it just somehow the flavor is even Charmin it’s so so good
Tikka Masala Chickpeas
- 1 recipe Tikka Masala Sauce
- 2 (15-ounce [425g]) cans chickpeas or 3 cups (500g) cooked chickpeas, drained and rinsed
- 1 cup (240ml) water or plain unsweetened nondairy milk Salt, to taste
- 1 cup (30g) tightly packed baby spinach (optional) Dash cayenne
- Dash Garam Masala
- 1/4 cup (10g) chopped fresh cilantro
- Combine the tikka masala sauce, chickpeas, and water in a medium saucepan over medium heat.
- Cover the saucepan and bring the mixture to a boil, about 5 minutes.
- Add the salt.
- Taste and adjust the seasonings. Continue to cook for another 10 minutes so the sauce thickens and the chickpeas soften.
- Add the spinach (if using) during the last 2 minutes of cooking. Garnish with the cayenne, garam masala, and cilantro.
- Variation: Use 3 cups (600g) cooked lentils instead of the chickpeas. Use 1 1/2 cups (250g) cooked chickpeas and 1 1/2 cups (100g) finely chopped vegetables, such as cauliflower, bell peppers, sweet potatoes, or zucchini.