Vegan Tikka Masala Curry

Delicious and easy Vegan Tikka Masala Curry recipe – so simple to make and full of warming flavours that’ll make you drool! 

Vegan Tikka Masala

I put this recipe together to celebrate National Vegan Tikka Masala Curry Week in the UK, and I have to say I’m actually so happy with my Vegan Tikka Masala sauce – it may even become one of your favourite vegan recipes! 

I remember that year so clearly, it was an amazing time as London Vegfest was coming up and I got to cook on stage – I was so excited! I can still remember my first ever Vegfest, it absolutely blew my mind to see how many like-minded people there were, and how much amazing plant-based food there was! 

Anyway, it was in celebration of National Curry Week I thought it would only be suitable to share this delicious recipe. For my Vegfest demonstration, I teamed up with the lovely people from Oumph!, who create the most deliciously flavoured soy chunks.

This recipe uses ‘The Chunk’, which is the non-flavoured version of the Oumph! soy chunks – and I absolutely love cooking with it. It brings a great texture to all dishes and its neutral seasoning allows me to get creative with it in the kitchen.

If you’re on the lookout for it to re-create this vegan tikka masala recipe – it’s currently available at Tesco, Whole Foods Market, Holland & Barrett and plenty of independent retailers across the UK.

Vegan Tikka Masala Curry Recipe

What you’ll need to make this Vegan Tikka Masala Curry


  • Oumph! The Chunk
  • Chopped onion
  • Garlic
  • Ginger
  • Garam masala
  • Tomato purée
  • Red chilli
  • Plant-based margarine
  • Coconut cream
  • Chopped tomatoes
  • Vegetable stock powder
  • Green cardamom pods
  • Lime
  • Tomato
  • Red bell pepper

To serve:

  • Basmati rice
  • Cardamom pods
  • Fresh coriander

Vegan Tikka Masala Curry Recipe

How to make this Vegan Tikka Masala Curry 

To start with, chop up your chillies and put them in a large frying pan over medium0high heat along with the chopped onion, minced garlic, finely chopped ginger, tomato puree, all your spices and 50g of margarine. 

As everything turns fragrant — your kitchen is going to smell amazing! — add the coconut cream, chopped tomatoes and 4 crushed cardamom pods. Then bring everything to a boil and let it simmer for 10 minutes. 

Next, squeeze your lime over the mix and add salt until it’s seasoned to your liking – now it’s time to add some Oumph! (literally!) Add your pack of The Chunk to the pan and simmer for another 7-10 minutes. 

While you’re waiting, dice your tomato and bell pepper, then add your diced tomatoes and pepper to the pan for the final 2 minutes. 

That’s it, all done! Pretty easy right! Now you can serve over rice and enjoy. 😊

Pro Tip: Serve with vegan naan bread & rice! I love adding 1-2 cardamom pods to the water when cooking rice – and even a little full-fat coconut milk! It gives the rice such a delicious flavour and it simply smells fantastic everywhere on the stove!

Vegan Tikka Masala Curry Recipe

This recipe is: 

  • 100% vegan
  • egg free
  • dairy free
  • super easy to make (I managed it on stage 😉
  • simply delicious
  • full of wonderfully warming flavours 
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Vegan Tikka Masala Curry

  • Author: Romy
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20
  • Yield: 4 serving 1x
  • Category: Curry
  • Method: Dinner
  • Cuisine: British
  • Diet: Vegan


Delicious and easy Vegan Tikka Masala Curry recipe – so simple to make and full of warming flavours that’ll make you drool!


  • 280 g Oumph! The Chunk
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 3 cm ginger, finely chopped
  • 3 tbsp garam masala
  • 2 tbsp tomato purée
  • ½ red chilli
  • 50 g of plant-based margarine
  • 400 g coconut cream
  • 400 g finely chopped tomatoes
  • 1 tbsp vegetable stock powder
  • 4 green cardamom pods
  • 1 lime
  • 1 tomato
  • ½ bell pepper
  • To serve: basmati rice and cardamom pods, fresh coriander


  1. Start by chopping the chilli and add it to a large frying pan over medium-high heat alongside the onion, garlic, ginger, tomato puree, all the spices and the margarine.
  2. Once everything becomes fragrant (this will smell amazing in your kitchen!) add the coconut cream, chopped tomatoes and the 4 cardamom pods, crushed.
  3. Bring everything to the boil and then simmer for 10 minutes.
  4. Season to taste with the juice of 1 lime and salt. Add Oumph! The Chunk and simmer for a further 7-10 minutes. Dice the tomato and bell pepper and add them to the pan for the final 2 minutes.
  5. Voila, you’re done! Share with friends and family & enjoy!


  • Serving Size: 4 Servng
  • Calories: 209
  • Sugar: 7.8g
  • Sodium: 605.8mg
  • Fat: 13.2g
  • Carbohydrates: 20.1g
  • Protein: 7.4g
  • Cholesterol: 0mg

Keywords: vegan tikka masala, vegan tikka masala curry recipe

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