Vegan Tikka Masala
Quick, easy and deliciously aromatic vegan tikka masala made with home-made vegan curry paste, smooth vegan yogurt and coconut cream.
indianmain
⚠ Contains allergens
soycoconut
#easy#comfort-food
Ingredients
For the Curry Paste
- 1/2 onion— peeled and roughly chopped
- 3 cloves garlic— peeled
- 40 g ginger— peeled and sliced into coins
- 1/2 red chilli— de-seeded and roughly chopped
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon garam masala
- 1/4 teaspoon kashmiri chilli powder
- 1 cardamom pod— seeds only
- 1 lemon— juice of
- small bunch coriander stems— leaves used later
- 1 teaspoon fine sea salt
For the Curry
- — homemade, store-bought, or extra firm tofu
▸400 g Vegan Chicken (16 servings)
Ingredients
For the Vegan Chicken
- 439 g silken tofu— pack
- 400 g cannellini beans— tin, including the soaking water
- 6 tablespoon vegetable oil— neutral flavoured: sunflower, rapeseed, canola
- 2 teaspoon flaky sea salt
- 2 tablespoon white miso paste
- 2 teaspoon rice vinegar— alternatively use apple cider vinegar or white wine vinegar
- 380 g vital wheat gluten
- 1 teaspoon garlic powder
For the Brine
- 3 cloves garlic— crushed
- 4 tablespoon white miso paste
- 120 ml dry white wine— vegan variety
- 2 tablespoon sugar
- 500 ml just boiled water
- 2 tablespoon vegan chicken seasoning— or 2 mushroom stock cubes
- 2 teaspoon flaky sea salt
- 4 bay leaves
- 2 tablespoon vegetable oil— or neutral oil
- 20 g vegan butter or margarine
- 1 large onion— roughly chopped
- 1 tablespoon tomato puree (tomato paste)
- 400 g peeled plum tomatoes— 1 can
- 2 tablespoon mango chutney
- 150 ml vegan yogurt— unsweetened and unflavoured
- 50 g coconut cream
- small bunch fresh coriander— for serving
To see full recipe:
View the original recipe by School Night Vegan ↗How it's validated
4.97/5 · 64 reviews