VEGAN TIKKA MASALA

Easy, vegan tikka masala that is amazing on its own or paired with your favorite rice or naan. For this plant-based recipe I used potatoes instead of the 'usual' chicken, because who doesn't like potatoes!? 


PREP TIME: 10m  |  COOK TIME: 30m  |  TOTAL: 40m  |  YIELD: 8 - 10 SERVINGS


Easy vegan tikka masala made without the chicken obviously. This plant based Indian dish is so good you might not be able to stop yourself. 

NOTES

If you are a food blogger, YouTuber, moving into a tiny house or just looking for a way to cook food faster or keep food warm at a party this Portable Induction Pro Cooktop is amazing!

Only Eats

INGREDIENTS

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

INSTRUCTIONS

  1. Add 3/4 cup water, onion, garlic and ginger to large pot and sauté until onions are semi-translucent and water has cooked off. (If using an induction burner simply set to Sauté.)
  2. Pour contents of the pan into a blender or food processor along with the coconut milk, tomatoes, bell pepper and 1/2 cup cilantro.
  3. Blend on high until creamy. 
  4. Pour back into pot and add in all remaining ingredients.
  5. Turn down to a simmer and let cook with lid on for 10 - 15 minutes, stirring occasionally. 
  6. Take off lid, and continue to simmer for an additional 10 - 15 minutes, stirring occasionally.
  7. Enjoy with your favorite rice or naan. 

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