That cold weather is coming back again and we here at Spross are not major fans of the cold. However, every time we need to warm up a little bit and get nice and cozy, we turn to this super creamy Vegan Tikka Masala!
Tikka Masala is a dish that originates from India and usually contains chicken, yogurt, cream and tomato, along with an amazing blend of spices.
The spice combination is one of Danielle’s favorite things in the world, so she decided to make a vegan version of this dish.
So go ahead, get cozy with a nice warm bowl of Vegan Tikka Masala!
This recipe is:
- Super Creamy
- Can be made mild or spicy
- Easy to make
- High in protein
- Perfect for a cold fall or winter day
So, without further ado, the Spross Kitchen gives you Vegan Tikka Masala!
Vegan Tikka Masala
- 2 T Olive Oil
- 1 medium onion
- 2 cloves garlic, minced
- 1 two-inch piece ginger, minced
- 1 T Garam Masala (spice mixture)
- 2 t ground cumin
- 2 t ground coriander
- 2 t paprika
- 1 t tumeric
- 1/2 t cayenne pepper (optional)
- 2 (15oz) cans chickpeas, drained and rinsed
- 2 (14.5oz) cans diced tomatoes
- 1 can coconut milk (full fat)
- 1 t cornstarch
- salt / pepper to taste
1. Mix together spices in a small bowl (garam masala, cumin, coriander, paprika, tumeric, cayenne pepper). Set aside.
2. Heat olive oil in a large saucepot over medium-high heat. Then add onions and saute’ until translucent.
3. Add garlic and saute’ for 2 minutes more
4. Add ginger and spices and stir constantly for about 30 seconds (so it doesn’t burn).
5. Add diced tomatoes and chickpeas*, mix well and bring to a boil. Once boiling, turn down heat to a simmer, cover and let simmer for about 15 minutes.
6. Add coconut milk, mix well, and cook for another 5 minutes.
7. In a small bowl or glass, mix together cornstarch with 2 T of cold water (must be cold!). Pour into tikka masala and mix well. This helps the sauce to thicken. You may repeat this step as often as you wish until your desired thickness (however, we find that one is perfect!)
8. Taste and adjust seasonings if necessary (salt/pepper may be needed)
9. Serve over rice, quinoa, couscous, or even noodles!
*Note: You can use a third can of chickpeas if you feel 2 isn’t enough. We usually use only 2 but sometimes we add a third so it’s more filling and protein rich.
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Love to you all!