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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PrintVegan Tikka Masala Curry
- Prep Time: 5
- Cook Time: 15
- Total Time: 20
- Yield: 4 serving 1x
- Category: Curry
- Method: Dinner
- Cuisine: British
- Diet: Vegan
Description
Delicious and easy Vegan Tikka Masala Curry recipe - so simple to make and full of warming flavours that'll make you drool!
Ingredients
- 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
Instructions
- 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.
- Once everything becomes fragrant (this will smell amazing in your kitchen!) add the coconut cream, chopped tomatoes and the 4 cardamom pods, crushed.
- Bring everything to the boil and then simmer for 10 minutes.
- 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.
- Voila, you’re done! Share with friends and family & enjoy!
Nutrition
- 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
If you enjoyed this, then you'll love these:
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