Name: Creamy Vegan Tikka Masala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1.5 cups Yukon gold potatoes (washed + cubed); 1 medium white onion (diced (+ 1 cup water)); 1 14.5- ounce can crushed tomatoes; 3/4 cup red lentils (washed); 1 13.5- ounce can coconut milk (full fat); 1 medium red bell pepper (seeded and chopped); 1/2 cup fresh cilantro (loosely packed); 5 cloves garlic (minced); 1/2 inch piece of ginger (peeled + grated); 1 teaspoon garam masala; 1/2 teaspoon ground coriander; 1/4 teaspoon ground black pepper; 1 - 1 1/2 teaspoon Himalayan salt; additional freshly chopped cilantro (for garnish)

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5 from 2 votes

This, hands down is my favorite recipe I’ve ever made. I was actually saving it for my future cookbook, but when Le Creuset sent me this Sea Salt blue dutch oven and saucepan, I just had to make this recipe. The Sea Salt blue against the deep orange of the dal just speaks to me. This dairy-free tikka masala recipe is made with coconut milk, a great source of healthy plant-based fats. Also, lentils are packed with protein, fiber, and potassium.

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5 from 2 votes

Creamy Vegan Tikka Masala

Yield 8 Servings

Prep Time 15

Cook Time 30

Total Time 45

Print Pin Rate

Ingredients

1.5 cups Yukon gold potatoes, washed + cubed
1 medium white onion, diced (+ 1 cup water)
1 14.5- ounce can crushed tomatoes
3/4 cup red lentils, washed
1 13.5- ounce can coconut milk, full fat
1 medium red bell pepper, seeded and chopped
1/2 cup fresh cilantro, loosely packed
5 cloves garlic, minced
1/2 inch piece of ginger, peeled + grated
1 teaspoon garam masala
1/2 teaspoon ground coriander
1/4 teaspoon ground black pepper
1 – 1 1/2 teaspoon Himalayan salt
additional freshly chopped cilantro, for garnish

Instructions

Add 1 cup of water along with the onion, garlic, and ginger to a large pot (or in this case a dutch oven) and sauté until onions are semi-translucent.
Pour contents of the pot as well as coconut milk, tomatoes, bell pepper, and 1/2 cup cilantro into a blender or food processor and blend on high until creamy.
Pour back into pot and add in all remaining ingredients.
Turn down to a simmer and let cook with lid on for 10 – 15 minutes, stirring occasionally.
Remove the lid, and continue to simmer until potatoes and lentils are soft.
Enjoy with your favorite rice or naan.

Equipment

Notes

Please read through the above blog post for helpful tips & tricks!

Nutrition

Calories: 216kcal, Carbohydrates: 22g, Protein: 7g, Fat: 13g, Saturated Fat: 11g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Sodium: 448mg, Potassium: 498mg, Fiber: 7g, Sugar: 2g, Vitamin A: 75IU, Vitamin C: 12mg, Calcium: 28mg, Iron: 3mg

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