Delicious and easy Vegan Tikka Masala Curry recipe - so simple to make and full of warming flavours that'll make you drool!
I originally put this recipe together to celebrate National Vegan Tikka Masala Curry Week in the UK. 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 or vegan chicken-style pieces
- 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
- Homemade garlic naan bread
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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Vegan Tikka Masala Curry
Ingredients
- 280 g Oumph! The Chunk
- 1 onion chopped
- 3 garlic cloves minced
- 3 cm ginger finely chopped
- 3 tablespoon garam masala
- 2 tablespoon tomato purée
- ½ red chilli
- 50 g of plant-based margarine
- 400 g coconut cream
- 400 g finely chopped tomatoes
- 1 tablespoon 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!
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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