This Vegan Tikka Masala is made in 20 minutes with just 10 ingredients. An incredible spiced creamy curry sauce doused over tender pieces of tofu. So easy and quick, but does not lack in flavour!

I thought with the warmer weather coming around, my cravings for curries and stews would soon die down. Well, I was wrong. As you can tell by my last few recipe posts, I’m on a curry kick. I am LOVING curry of all kinds, which brings me to todays recipe: Tikka Masala

The thing with curries is that they have so much different elements of flavour, which means they usually require a lot of ingredients (spices). It’s worth it, but if there was a way to not scramble for 10 different spices and still rock the flavour, then hey, why not! My take on Tikka Masala only requires 10 ingredients, but I promise, it does NOT lack in flavour!

Let’s have a run down of what goes into this Tikka Masala:

No, it is not your grandma’s Tikka Masala, but it is still satisfying, tasty and the perfect recipe for when you suddenly feel like having some bomb Vegan Tikka Masala. And I know, it’s getting warmer but here I am still craving and eating curries so if you fancy, give this one a try! 🙈

Seriously though, this 20 Minute Vegan Tikka Masala is:

  • creamy

  • aromatic

  • flavourful

  • easy

  • made in just 20 minutes

  • & pretty damn delicious

Tips and Tricks to making

  • Is using tofu, freeze it the night before. Allow for it to thaw and instead of cutting it into cubes, break it into chunks. This helps the tofu absorb the flavours and also cling onto the sauce.

  • If you like a really tomato-y tikka masala, try adding in 2-3 tbsp of tomato paste!

If you recreate this 20-Minute Vegan Tikka Masala please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

20 Minute Vegan Tikka Masala

This Vegan Tikka Masala is made in 20 minutes with just 10 ingredients. An incredible spiced creamy curry sauce doused over tender pieces of tofu. So easy and quick, but does not lack in flavour!

Makes: 2-4 servings

Name of image (title of post is fine)

Prep time:

Cook time:

Ingredients:

  • 1/2 lb block of tofu OR 1 can chickpeas
  • 1 onion, thinly sliced
  • 3 garlic cloves, minced
  • 1/2 tbsp turmeric
  • 1/2 tbsp chili powder
  • 1/2 tbsp graham masala
  • 1 tsp salt
  • 1 inch ginger, grated (around 1 heaping tbsp)
  • 1 14 oz can tomato puree
  • 1 cup full fat coconut milk*
  • 1 cup coconut yogurt**

Instructions:

  1. Heat up a medium pot over medium heat and fry the onions and garlic for 1 minute. Then add in the tumeric, garam masala, chili powder and ginger and fry for another 3 minutes (or until the onions are cooked and the spices are fragrant).
  2. Stir in the tomato sauce, coconut milk and salt.
  3. Bring it up to a boil, then reduce the heat to a low and simmer for 10-12 minutes until slightly reduced. Stir occasionally to prevent the bottom from burning.
  4. Stir in the coconut yogurt and allow it to heat through for another 1-2 minutes. Taste and adjust salt/spices as desired.
  5. Serve alongside rice and garnish with some cilantro.

NOTES:

  • *you can use low fat coconut milk, another plant milk or broth but it will not be as thick and creamy, but still tasty. .

  • **if no coconut yogurt, sub for another kind of yogurt OR more coconut milk

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Konnichiwa

About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

Read More About Me

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2 Comments

    1. Maybe before the tomato sauce and other liquids go in? That’s what it kind of looks like in the pic lol.

      Reply