Vegan Tikka Masala

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 Curry

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, and plenty of independent retailers across the UK.

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

Ingredients

• 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

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!

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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If you enjoyed this, then you'll love these: 

• Vegan Katsu Curry Recipe with Tempeh
• Roasted Pumpkin Red Lentil Dhal Recipe
• Easy Vegan Red Lentil Dhal

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