This vegan tikka masala features a silky, creamy tomato sauce, roast onions and peppers, and tofu. Blended cashew nuts are used to create a luxurious creamy sauce. It is one of my favourite Friday night treats – this is exactly what I crave after a long week. Nothing says it is the weekend like a curry, naan and a beer.
What is Tikka Masala?
The first important thing to note is that Tikka Masala is, most likely, not a traditional Indian dish. It likely originated in the UK (although not all sources agree). It is somewhat similar to butter chicken, in that the meat-based versions feature chicken pieces in a creamy sauce.
Recipes vary significantly. The common elements in traditional versions include marinated, roast meat and vegetables (done in the tandoor if it is a restaurant version), and a creamy tomato sauce. The version that I used to get from my local curry place had lovely sweet roast onions and peppers alongside roast chicken. I definitely wanted to retain the roast vegetables in my plant-based version. Use smoked tofu, because I feel like it gives in a little of that roast, smoky flavour that comes from the high temperatures of the tandoor oven. Vegan Tikka Masala can really be just as flavourful as the original.
Spices
Most versions feature Garam Masala, Cumin and Turmeric, as well as some form of chilli powder. In addition to these, I also include black pepper and paprika, for added depth of flavour and bolder colour. My chilli powder of choice is Kashmiri chilli. It has a beautiful, deep red colour and great flavour. It is well worth getting – I use it in many curries.
Creaminess
Traditional versions use quite a lot of heavy cream, yoghurt or both to create the creamy sauce. I opted to use cashews, as I believe they give more of a buttery flavour than coconut milk. Also, I always have cashews on hand and you are never stuck with half a container going bad in the fridge. I buy cashews in bulk and keep them in the freezer. You want to buy the raw, unsalted kind. I also use a smooth tomato puree, because I like the final sauce to be silky rather than chunky.
Substitutions and variations
Tofu is a great fit in this recipe. It is reminiscent of paneer, and it works really well in this flavourful sauce. However, you easily substitute this with some other options. Cauliflower works well. If you use cauliflower, roast it with the onions and peppers. Chickpeas are another good option. Simply add a can to the sauce.
What to serve with the Tikka Masala?
I love serving it with some freshly made garlic naan. It is also great with some plain basmati rice, but it really doesn’t need much more than that.
Vegan Tikka Masala
Equipment
- Blender
Ingredients
For the roast vegetables
- 4 Small sweet peppers
- 1 Large red onion
Make the sauce
- 1 Large onions
- 2 Clove garlic
- 1 Thumb sized piece of ginger
- 1 tsp Cumin seeds
- ¼ tsp Fenugreek
- ½ tsp Turmeric
- 1 tsp Garam masala
- 1 tsp Ground cumin
- 1 tsp Paprika
- 1 tsp Kashmiri chilli powder Substitute half the amount cayenne pepper
- ½ tsp Coarse ground black pepper
- ½ cup Raw cashew nuts
- 1 jar Tomato puree
- 1 Block Tofu Use smoked if you have it
- ⅓ tsp Salt
- 1 tsp Sugar
- Coriander / cilantro for garnish
Instructions
Roast the vegetables
- Heat the oven to 200°C /392°F
- Halve the peppers length-wise, and deseed the peppers. Cut each half in quarters. Peel the onions, half them lengthwise as well and cut into quarters. Lay these out on a baking tray and pop them into the oven. Roast them until the edges of the onions are dark and the skins of the peppers start to blacken.
For the sauce
- Meanwhile, start the sauce. Chop the onion, garlic and ginger (keep separate, becasue you want add the onions first).
- Add a little oil to a pot, and add the cumin seeds and the fenugreek. When you hear them popping, add the onions. Saute until translucent. Add the garlic and ginger, and saute a minute or two longer.
- Add about a cup of water, and the cashews. Now add all the spices (turmeric, cumin powder, garam masala, black pepper, paprika, and chilli powder)
- Simmer the cashews for about 10 minutes to soften them. Let them cool slightly, and blend until smooth. If you don't want to wait, mix in some of the cold tomato puree.
- Return the blended mixture to the pot, and add the tomatoes if you have not done so in the previous step. Bring to a simmer.
Combine the dish
- Dice the tofu and add to the sauce. When the peppers and onion are roasted, skin the peppers if you prefer (I tend to leave the skin on) and add to the sauce.
- Let the sauce simmer for about five minutes, and taste. Add salt and the sugar to taste.
- Garnish with coriander/cilantro/dhania