Vegan Indian Tikka Masala Coconut Curry


If you ever find yourself missing indian tikka masala with chicken then you should try out this recipe. It is also really fast to make, especially if you have cooked rice in your fridge. If not then the only time consuming part of this is cooking the rice, which only takes about 20 minutes anyways. In Norway I have only so far managed to get my hands on TVP mince, but preferably I would have used TVP chunks, as it will mimic the texture of chicken better, but taste wise it is just as good. Serve it with black/brown rice and salad, or for a lighter version you can skip the rice and just serve with salad leaves.

Ingredients, enough for 4 people:
  • 300g organic firm & silken tofu
  • 5 dl unsweetened soy milk
  • 1 tbsp cornstarch
  • Juice of 1/2 lemon
  • 3-4 tbsp indian tikka masala curry paste
  • 4 tbsp tomato puree
  • 30g shredded coconut
  • 150g dehydrated TVP, mince or chunks 
  • 50-75g dry brown rice per person
Additional spices:
  • dried koriander/cilantro
  • vegan vegetable stock powder
  • onion powder
  • garlic powder
  • indian curry powder
  • cumin
  • black pepper
  • maldon salt


Directions:
  • Whisk together all the ingredients except for the shredded coconut and TVP in a pot. Start easy with the tomato puree and the curry paste and add more while tasting, depending on how spicy you like your food. Turn the heat on and keep stirring for about 5 minutes, making sure that the cornstarch do not burn on the bottom.
  • Hydrate the TVP in a separate bowl by adding three parts boiling water per part TVP and allow to sit for 5 minutes before you add it into the pot with the sauce. Add in shredded coconut, lemon juice and the additional seasonings into the pot (remember to taste frequently!), and let simmer on low heat until the curry has thickened slightly. Serve with brown rice, fresh cilantro and/or spinach leaves, and optionally you can throw some extra shredded coconut on top before eating.



If you do not have shredded coconut, or have some coconut milk you wish to use, you can easily substitute at least half of the soy milk for the coconut milk and skip the shredded coconut. I actually wanted to add shredded carrot into the curry and let it sit until tender but sadly we were out of carrot, so optionally you can try it out. 

Hope you tried out this recipe, and let me know how you did!

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