Vegan Chicken Tikka Masala
This flavorful Vegan Chicken Tikka Masala features tofu pieces in a creamy tomato and coconut milk sauce bursting with aromatic spices - a plant-based comfort masterpiece!
Equipment
- 1 large pan or skillet
- 1 blender or food processor
- 1 spoon or spatula for stirring
- 1 Knife and cutting board
Ingredients
- 7 oz extra firm tofu (200g) cut into bite-sized pieces
- 2 tablespoon cornflour (cornstarch)
- 2 tablespoon coconut oil
- 1 large onion roughly chopped
- 4 cloves garlic minced or grated
- 2 teaspoon minced ginger
- ⅓ cup raw cashews (50g)
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- 2 tablespoon tomato paste
- 1 14-oz tin chopped tomatoes (400g)
- ½ cup full-fat coconut milk
- salt & pepper to taste
To serve:
- basmati rice
- coconut yogurt
- fresh cilantro
- garlic naan bread
- toasted cashew nuts
Instructions
- Heat the coconut oil in a large pan or skillet over medium-high heat. In a large bowl, toss the bite-size tofu pieces in cornflour to evenly coat them. Transfer the pieces to the hot oil and pan-fry until the tofu is golden brown and crispy all around. Set the tofu aside and place the pieces onto paper towels to soak up any excess oil.
- In the same skillet, fry the chopped onion in the remaining oil until soft. Add garlic, ginger and cashew nuts and let the aroma fill the kitchen.
- Stir in the garam masala, turmeric, cumin, coriander and cinnamon. Toast the spices for about a minute to release their aromas.
- Add tomato puree and chopped tomatoes and stir well. Bring to a simmer and cook for 5 minutes, then transfer to a blender and process until smooth.
- Combine the smooth tikka masala sauce with coconut milk in the skillet, then add the tofu pieces back in. Season to taste with a pinch of salt and pepper.
- Serve this flavourful curry with freshly cooked basmati rice, homemade vegan naan bread, a dollop of coconut yogurt and a sprinkle of fresh coriander. Add a few extra toasted cashews on top and you're ready to dig in!
Notes
- Tofu Texture: For a denser texture, press the extra firm tofu in a tofu press to remove excess water.
- Oil Alternatives: Swap coconut oil with vegan butter or canola oil for varied flavor notes.
- Ginger Hack: Freeze and grate ginger with a microplane for easy incorporation.
- Spice It Up: Adjust curry heat by adding red chili powder, and enhance flavor with fresh lemon juice before serving.
- Rice Choices: Serve with basmati, jasmine, or cauliflower rice for a low-carb twist.
- Try with homemade vegan garlic naan for an extra layer of indulgence.
- Storage: Store leftovers in an airtight container; it stays delicious for up to 3-4 days.