Celebrate World Vegan Month With This Tikka Masala Recipe

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In November we celebrate World Vegan Month, honouring those who choose to not consume any animal foods or products and encouraging others to try adapting their diets.

A common misconception of the vegan diet is that it is restrictive, when in reality there are a wealth of delicious alternative foods that vegans can enjoy. A prime example is the Tikka Masala recipe that we have shared below. 

Curry favourites aren’t solely for meat-eaters, vegetables are a hugely important part of the Indian cuisine and many Indians are vegans or vegetarians. This sauce recipe is also safe for those with dairy or lactose intolerances/allergies, as no dairy products are used.

When making this recipe you will want to swap the meat or seafood for a protein-rich and vegan-approved alternative, such as: 

  • Chickpeas
  • Zucchini 
  • Tofu
  • Potatoes
  • Bell Peppers
  • Green Beans
  • Cauliflower

Whichever substitutes you make the result will be a tasty, creamy Tikka Masala that’s vegan-friendly. The best part about cooking a Tikka Masala that’s not got any meat in it? The reduced cooking time! Cooking Tikka Masala can be lengthy, as most recipes call for marinating the meat, so even if you aren’t following a vegan diet this recipe is a good time-saver for evenings when you’re low on time and energy. 

Ingredients: 

  • 2 tbsp Cooking oil
  • 1 Red Onion, chopped 
  • 5 Garlic Cloves, minced
  • 2 tbsp Tomato Paste
  • 2 tsp Garam Masala
  • 2 tsp Cumin
  • 2 tsp Ground Coriander
  • 2 tsp Turmeric
  • 1 tsp Red Crushed Pepper
  • 1 tsp Cayenne Pepper
  • 1 tsp Salt
  • 28 oz Tomato Puree (or petite diced tomatoes)
  • 2 cup Cashew Cream
  • 2 Jalapenos, roughly chopped (optional)

How to: 

  1. First, saute your chopped onion in an oiled skillet or dutch oven for 5 mins. 
  2. Add garlic and ginger and stir continuously for an additional 2 minutes.
  3. Mix in the tomato paste and stir well.
  4. Add in the remaining seasonings and saute for about 30 seconds, until fragrant.
  5. Reduce the heat to medium-low, pour in the tomato puree, and mix well. 
  6. (optional) Add chopped jalapenos.
  7. Your chosen meat-substitute can be added during step one, if it is a vegetable that needs to be cooked off along with the onion, or during step 5 if it is simply being heated and not cooked (chickpeas, for example). 
  8. After the sauce and vegetables have simmered, add in your cashew cream to the sauce and stir well, cooking over a medium-high heat until the sauce is thick and bubbling. 
  9. Serve with basmati rice, and garnish to taste. Enjoy!

This tasty and simple recipe is perfect for a cosy night in, or for entertaining friends who enjoy a dairy-free lifestyle. Ensure you don’t overcook the veggies, and if you’re after extra creaminess simply add in some vegan butter to the mixture. Always ensure that your spices aren’t expired to allow for the best flavour. 

If you’re ordering from Lagan, or dining with us at our Nottingham based restaurant, please inform your server of any dietary requirements and we will always endeavour to provide you with alternative food options. 

 

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