vegan tikka masala

Vegan Tikka Masala with Cauliflower that can be made in an Instant Pot or on the stove top in under 25 minutes! An easy, healthy, keto friendly weeknight meal! | www.feastingathome.com

Vegan Tikka Masala with Cauliflower ( stove top or Instant Pot )

coconut oil, olive oil

shallot – chopped

ginger

garlic cloves, rough chopped

cumin

coriander

turmeric

½ teaspoon paprika or chili powder

garam masala or curry powder

mustard seeds– optional

fennel seeds– optional

fenugreek leaves– optional

salt

diced tomatoes (or two medium tomatoes, diced)

coconut milk

red bell pepper – big diced

cauliflower – sliced into 1 inch pieces,

lemon

cilantro

Heat oil in a large heavy bottom pot or Dutch oven over medium high heat. ( see notes for Instant Pot)

Add shallot, ginger and garlic, and reduce heat to medium to prevent burning, stirring frequently about 3 minutes until fragrant and golden. Add spices, seeds and salt and lightly toast, while stirring 1-2 minutes, which will enhance their flavor.

Add diced tomato, cook 2 more minutes, then add the coconut milk and stir to incorporate, bringing to a simmer. Add cauliflower and red bell pepper, give a stir, cover and let simmer 10-12 minutes on medium low heat. Check the cauliflower &#8211; it should be just tender, and continue cooking uncovered until desired tenderness (the smaller you cut the pieces the faster this will cook).  Taste, add a squeeze of lemon juice. Add more salt if necessary.

Serve in bowls over rice or with naan or pita bread. Garnish with cilantro.

This recipe is delicious - fast and easy!

This recipe is spectacular! Thank you for sharing it!

This was incredibly delicious. I wasn't sure about the tomatoes at first but I'm so glad I decided to give it a shot. The perfect spin on our curry night. I added zucchini and other veggies, will definitely be making again!

Made for me and my fiance with the addition of asparagus instead of peppers as he's allergic, was delicious thankyou!

This is a keeper! It took me longer than 25 minutes but I'm a slow chopper!

Flavorful and quick!  I added a can of rinsed garbanzo beans, there's still plenty of sauce!

Thank you for this wonderful, simple, and flavorful recipe! This dish has become a staple for me, and the colors look beautiful in contrast to my deep blue dutch oven.

Yum! Just made this for dinner tonight.....adding to my favs . Thanks

Lovely, lovely, lovely flavor! The ratio of spices is divine, I plan to use it over and over again. Thank you!

Thank you for sharing this tasty dish!  I followed the recipe except for the fenugreek leaves (will have to research those).  I also added some garbanzo beans for protein.  It is just perfect!  The spices are just right.

My entire family loved this recipe. I served it with basamati rice and naan bread. It was easy, quick and flavorful. I added asparagus and zucchini to it as well.  Yum!

I tried this recipe for the first time this evening, and it was beyond fantastic. It ACTUALLY tastes like Tikki Masala. Often I find online recipes are not what they advertise to me, this one blew me away.

This meal was absolutely delicious! My husband and I love Indian food and this was such a treasure to make. Will keep it in our repertoire.

Substituted oyster mushrooms for the cauliflower and it was a HUGE success!!

Absolutely amazing! So quick and easy. Well done!

Made this tonight, my husband and I loved it!

Vegan Cauliflower Tikka Masala with Instant Pot Tikka Masala Sauce. Flavorful Weekday Dinner. Glutenfree Soyfree Nutfree option Vegetable Tikka Masala

Vegan Cauliflower Tikka Masala

cauliflower

tsp oil

lemon juice

tsp cumin

tsp coriander

tsp garam masala

tsp smoked paprika

garlic powder

non dairy cream (such as cashew

If you havent yet, make &nbsp;my Tikka Masala Sauce. To a large bowl, Add the chopped cauliflower florets, drizzle oil and lemon juice and toss well to coat. In a small bowl mix all the spices and salt. Sprinkle the spices all over the cauliflower and toss to coat. Spread the florets on a parchment lined baking sheet or baking dish. Bake at 400 degrees F (205 C) for 25 mins.

In a saucepan over medium heat or instant pot on saute mode, combine the tikka masala sauce and baked cauliflower. Add 1/4 cup of non dairy cream if needed. Mix well. Bring to a boil. At this point you can also add in a cup or more chickpeas for added protein. Cook for about 3-4 mins. Taste and adjust salt and flavor.&nbsp;

Garnish with fenugreek leaves or cilantro. Sprinkle some smoked paprika or cayenne (really important for a smoky flavor). Take off heat. Then let the mixture sit for another few mins before serving. Serve with Naan, flatbreads or rice.&nbsp;

https://www.youtube.com/watch?v=jpN3-rVtUxE

Cauliflower Tikka Masala with Instant Pot Tikka Masala Sauce. Stove top option. Nutfree option
💙 FULL RECIPE: https://www.veganricha.com/2018/09/vegan-cauliflower-tikka-masala.html
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The sauce is made in the Instant Pot before adding anything else to it, so that just the sauce can be cooked for a longer time. This helps roast the ingredients under pressure for that deep flavor profile. If you add veggies, they will overcook in the time needed for the sauce. You can pressure cook other ingredients such as tempeh, seitan, soy curls or chickpeas with the uncooked sauce ingredients. Just add them to the sauce before closing the lid. 

With Cauliflower I prefer to bake it and then simmer in the cooked sauce for a few mins for best results. To cook it in the instant pot, pressure cook for just 1 minute at low pressure with the already cooked sauce or just Simmer with cooked sauce on the stove top/IP for 10-12 mins or until cauliflower is cooked to preference. 
Try it both ways to decide which you prefer, Add some chickpeas in for added protein. 


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Cauliflower Tikka Masala with Instant Pot Tikka Masala Sauce | VEGAN RICHA RECIPES

Potato and Chickpea Tikka Masala is a comforting vegan dish to enjoy as the weather gets cooler. Potato, chickpeas, green peas and bell peppers slow cook in a tomato-based sauce along with a warming spice blend. Blended cashews give the sauce a dreamy creamy texture. This vegan tikka masala is an easy, healthy meal that you&#x27;ll want to make again and again.

Slow Cooker Potato & Chickpea Tikka Masala

garam masala

paprika

sea salt

sugar

cayenne pepper (optional)

coconut oil (optional, if sautéing)

yellow onion

garlic,

ginger, grated (I use store-bought paste to save time)

tomato purée (Also called

can chickpeas, drained and rinsed

tomatoes

peas

red, yellow or orange bell pepper, diced

jalapeño pepper, diced

lemon juice,

Make the spice blend: Add all ingredients to a small bowl and stir until well combined. Set aside.

Heat coconut oil in a small skillet over medium heat. Sauté the onion until translucent, about 3 minutes. Add the garlic and ginger and continue to sauté for another 30 seconds, until fragrant. Transfer mixture to the slow cooker.

Add the potato, chickpeas, green peas, bell pepper, jalapeño, tomato purée, fire-roasted tomatoes and spice blend to the slow cooker. Mix until ingredients are evenly distributed, then set the slow cooker to cook on High for 4 hours.

While the tikka masala is slow cooking, place cashews in a bowl of water and set aside. A few minutes before the slow cooker is done, drain and rinse the cashews. Place the cashews in a high speed blender with 3/4 cup fresh water and blend until smooth and creamy.

Once the slow cooker is done, add the cashew cream and lemon juice and stir until well combined. If needed, add salt to taste. Serve immediately with basmati rice or naan.

https://content.jwplatform.com/videos/QZfXKWi9.mp4

Potato and Chickpea Tikka Masala is a comforting vegan dish. Potato, chickpeas, green peas and bell peppers slow cook in a tomato-based sauce along with a warming spice mix. Blended cashews give the sauce a dreamy creamy texture. This vegan tikka masala is an easy, healthy meal that you’ll want to make again and again.

Slow Cooker Potato &amp; Chickpea Tikka Masala

This fall-inspired recipe for Roasted Butternut Tikka Masala can be made with chickpeas or chicken. The fragrant tomato coconut sauce is infused with Indian spices. Vegan &amp; Gluten Free! A healthy delicious dinner recipe, perfect for fall!

Roasted Butternut Tikka Masala

butternut

olive oil

Garam masala Spice Blend

chickpeas, drained (or sub 1 lb boneless chicken thighs

garlic (10 cloves)

serrano chilies-

ghee oil

tomato paste

garam masala (see below)

cinnamon

roma tomatoes- rough chopped (sauce will be blended)

pepper

½ C water

fenugreek leaves (optional but AMAZING)

plain, full-fat yogurt (or 3/4 can coconut milk,

—-

¼ Cup chopped cilantro

Serve with basmati rice bread

Preheat oven to 400F. In a medium bowl, toss butternut with 2 T oil, garam masala and salt, until evenly coated. Spread out on a parchment-lined sheet pan and roast in the oven for 30 minutes.

(If adding chicken, place cut up chicken into the same bowl. Drizzle with 1-2 teaspoons olive oil, 1 teaspoon salt and 1 teaspoon garam masala, and toss to coat. Place on another baking sheet or baking dish, and bake for 25 minutes or until cooked through. Broil for a minute or two to get a deeper color.

While the butternut is roasting, make the Tikka Masala sauce: Place sliced ginger, garlic and chiles in a food processor to make a paste. Pulse until very finely chopped. Heat the ghee or oil in a heavy bottom pot or dutch oven. Saute the paste over medium heat until nicely browned for 6-8 minutes, stirring often, scraping up brown bits with a metal spatula. Cook until golden. Add tomato paste, and sauté for 1-2 minutes, or until color deepens. Add spices, and cook for 2 more minutes.

Add tomatoes, salt, pepper,  water and optional fenugreek leaves. Bring to a simmer, lower heat and simmer on low heat for 20 minutes.

Blend the Tikka Masala Sauce in batches either using an immersion blender, (or a regular blender, covering the blender with a kitchen towel and firmly holding the lid down to prevent an explosion. Return the blended sauce to the pot). Whisk in the yogurt (or coconut milk or cashew cream, or heavy cream). This sauce could be made ahead and reheated!

Add the roasted butternut squash and chickpeas (or roasted chicken) and bring to a simmer. Taste and adjust salt.

Sprinkle with cilantro and serve over fluffy basmati rice, or with naan bread with a side of raita!

I made this with roasted cauliflower as well as butternut and added some baby spinach to the sauce near the end also served with brown rice and coriander leaves or Cilantro as some call it and a few slivered almonds. I was delish thankyou

Flavorful and easy.  Made it with chicken and kabocha for my family and vegetarian for myself.

I was searching for a special way to cook the butternut squash my husband harvested from his brother’s garden.  So when I found this recipe, I knew I had to make it.  And this recipe was right up our alley when my husband had to open the window while I was making the roux (the paste in this recipe).  Wow, it turned out beautifully.  My husband and nephew couldn’t stop praising it between mouthfuls.  It definitely was a hit and I will be making it again and again and again.

I made it today and it was so yummy. Such an awesome recipe with squash. Thanks!!

Watched as my 30 year old son inhaled this dish.  Everyone said it was a keeper.

I just made this for me and my husband. It was super delicious! I made it with chicken which I marinated for a few hours with garlic, ginger, garam masala, salt, pepper, olive oil and yogurt. Just amazing! Will cook this again.

I don't normally leave reviews but this recipe was totally awesome.... I did a quick 30 min yogurt+garam masala+salt+pepper marinade on the chicken and then cooked in olive oil on stove in cast iron pan instead of baking...used coconut milk... easy and so so good.

Making this was a bit of an adventure for me. Nothing about it was a new technique but SO MANY MISHAPS! 

- I realize I didn't have enough romas, so I used 4 romas and a medium beefsteak
- I read the ingredients list wrong, so I put 1.5 tsp of salt on the squash instead of .5! After roasting, they were quite squishy, and I think this is why. The salt pulled out too much liquid. 
- I once again read the list wrong, and didnt toast the garam masala with the tomato paste, so i added it later.
- Then, of all things for me to forget - I bought dried chickpeas and COMPLETELY forgot. So they were not even soaked, let alone cooked, once the rest of the dish was basically ready!! I ended up quick soaking them for an hour, and in the meantime, i actually simmered the sauce (sans coconut milk) on the stovetop at the lowest setting. I then popped the chickpeas in a rice cooker (really amazing technique i just learned) and finally, TWO HOURS LATER, I added the coconut milk and simmer for a few. 

Made this with homemade vegan naan and it was absolutely worth the ordeal :P The squash got a bit lost but again, that was most likely my mistake. Too much salt and I left it in too long. My chick peas were ever so slightly firm but I did this on purpose - I wanted them to hold up. It was the right move.

One thing of note is that I watched a video the same day where a famous Indian chef explained why he doesn't peel his ginger. This recipe doesn't explicitly say to peel the ginger either. I dont know if it was assumed, but man, its so nice not having to waste all that extra bit!

Love this recipe.  We're trying to eat less meat.  Even the kids love it and I made it for some friends who were sick with COVID and needed food.  They loved it too!  The sauce is so tasty!

Just made this and it's delicious!   I used 2 fresh jalapenos with seeds and it
was pretty hot!    Borderline for me but my husband and son are chilli heads
and loved it!     I used the thick full fat Greek yogurt but will try coconut milk another time.

This turned out so amazing! I can't wait to make it again. Thank you so much for this healthy and delicious recipe!!

https://content.jwplatform.com/videos/AJ44lk0v.mp4

This fall-inspired recipe for Roasted Butternut Tikka Masala can be made with chickpeas or chicken. The fragrant tomato coconut sauce is infused with Indian spices. Vegan-adaptable & Gluten-Free! A healthy delicious vegan dinner recipe, perfect for fall! 

Butternut Tikka Masala Video

Vegan Tikka Masala is so easy to make at home and tastes 1000 times better than take-out. With &quot;chicken-style&quot; tofu and a perfectly spiced, creamy sauce, this popular dish just got the best vegan makeover!

Vegan Tikka Masala

(16-ounce) blocks extra-firm tofu

cornstarch

onion,

cayenne pepper

tomato sauce

(13.5 ounce) can full fat coconut milk

water, as needed to thin the sauce

chopped cilantro

Press the tofu: Wrap the blocks of tofu in paper towels. Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books on top of that. Let the tofu press for 20 minutes. (You can skip this step if you get the super firm variety)

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.

Slice the tofu into about 6 slices (see photos in post above for reference). Now, rip each slice into medium-large pieces. You can also simply cut them into cubes, if you prefer, but ripping gives the tofu a great &quot;chicken-style&quot; texture for this dish.

Add the tofu pieces to a large ziplock bag, along with the olive oil, cornstarch and salt. Close the bag, and shake gently to coat. Arrange the tofu evenly on the prepared pan, and bake for 25-30 minutes, until golden and crispy.

While the tofu bakes, prepare the sauce: Add 2 tablespoons of olive oil in a large pan over medium-high heat. Saute the onion for 3-4 minutes, then add the ginger and garlic and cook for 1 more minute. Add the spices, salt, tomato sauce and coconut milk. Stir until smooth and combined, then simmer for about 10 minutes, stirring frequently.

If the sauce is too thick, add the 1/4 cup of water to thin. When the tofu is done baking, add it to the sauce and stir to coat the pieces.

Serve hot with rice and chopped fresh cilantro, if desired.

This is the best vegan tikka masala recipe ever! It tastes just as good (or better) than a restaurant and it's so easy to make at home. Rich and creamy and made with tofu and cashews for a fabulous Indian inspired dinner. 

(800 grams) Extra Firm Tofu (Press for 20-30 minutes)

(150 grams) Raw Cashews

(80 milliliters) Water

Lemon

Tbsp Apple Cider Vinegar

tsp Garam Masala

tsp Cayenne Pepper

tsp Turmeric

Salt

Tbsp Fresh Ginger (Grated)

Cloves Garlic (Crushed)

Tbsp Vegan Butter

Medium Onion (White, Yellow or Brown, Chopped)

Birds Eye Chili (Seeded and Chopped)

Tbsp Garam Masala

tsp Cumin

tsp Coriander Powder

(600 milliliters) Crushed Tomatoes

(240 milliliters) Coconut Cream (Canned)*

Tbsp Coconut Sugar

Sea Salt (To Taste)

Basmati Rice

Cilantro

Press the tofu

Press the tofu ideally using a tofu press. If you don&#8217;t have a tofu press, then simply place the tofu onto a plate, with another plate on top of it and then stack something heavy on top like a heavy pot or a stack of books. Leave it to press for 20-30 minutes. 

When the tofu is pressed, roughly chop it into cubes and place it into a mixing bowl. 

Prepare the vegan yogurt sauce

Add raw cashews, water, lemon juice, apple cider vinegar, garam masala, cayenne pepper, turmeric, salt, freshly grated ginger and crushed garlic to a blender jug and blend until smooth. 

Pour the vegan yogurt sauce over the cubes of tofu in your mixing bowl and gently toss the tofu in the sauce so that it&#8217;s all evenly coated. 

Transfer the tofu to a parchment lined baking tray and spread out evenly. 

Bake in the oven for 15 minutes until lightly browned. 

Prepare your tomato sauce

While the tofu is baking you can start your tomato sauce. 

Add vegan butter to a pot on medium heat and melt the butter. Then add in chopped onions and sauté until softened. 

Now add crushed garlic, grated ginger, fresh chili, garam masala, turmeric, cumin, coriander powder and cayenne pepper and sauté with the onions. 

Add crushed tomatoes and coconut cream and stir well. Bring to a gentle simmer and let it simmer for a few minutes. Reduce heat and then stir in coconut sugar (for flavor balance) and add salt to taste. 

Lastly, add the baked tofu pieces and fold them gently into the sauce. 

Serve it over basmati rice with some freshly chopped cilantro sprinkled on top. 

This is my favourite recipe of yours so far. It was absolutely delicious! We both went back for seconds. Tasted very fresh and spicy. Can't wait to make it again :-)

This boldly flavoured vegan tikka masala has chunks of tofu and vegetables marinated in a tangy and spicy marinade. The sauce is rich, creamy sauce and rounded off with fresh herbs.

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