March 25, 2014

Vegan Vegetable Tikka Masala Recipe

 photo VeganVegetableTikkaMasalaRecipe3_zps56257e35.jpg

The word 'tikka' is used to describe chunks of something roasted in a spice mix or more classically a 'masala'... so here today, I give you an amazingly delicious vegan vegetable tikka masala. Interestingly, tikka masala was considered the most popular ordered takeaway in Britain during the 90s and was classed as the national dish of Britain. If If I had to choose a dish to represent the wide wonderful world of Veggieful, I think that I would be quite worried as I love EVERY DISH on our website... probably a little TOO much... you could say that I am borderline food-obsessed. Saying that, I am probably more cooking-obsessed and the food really is the reward of this passion. However, Jerome definitely is food-obsessed... to the point where he makes eating motions with his hands while he is asleep. I am surprised that he doesn't have a tattoo of a piece of tofu alongside his 'totoro' and 'acorn' tattoos. Anyway, I think that is enough about our infatuation with taste-bud parties... So, I guarantee that you will love this dish! It is creamy, spicy, wholesome and incredibly full of flavour. Like our other curries, it tastes even better the next day! Oh and it will also stain your kitchen counters, clothing, and carpets if you have an enthusiastic eater like Jerome in your house.  Hope you love it!


serves 4


Paste:
   3 garlic cloves
   thumbsize piece ginger
   1 long red chilli
   2 tablespoons tomato paste
   1 teaspoon smoked paprika
   1 teaspoon garam masala
   1/4 teaspoon ground cumin
   1 teaspoon ground turmeric
   1 teaspoon dried coriander leaves
   1/4 cup shredded coconut
   1/4 cup slivered almonds
   2 tablespoons fresh lemon juice
   1 tablespoon olive oil
   2 tablespoons water

Other:
   rice, to serve
   1 tablespoon olive oil
   1 brown onion, diced
   2 big handfuls (25g) de-stemmed kale leaves
   3 cups diced pumpkin 
   4 cups vegan milk substitute (such as Soy Milky Lite)
   400g can brown lentils, drained
   1/2 tablespoon brown sugar
   big pinch sea salt
   big pinch freshly cracked black pepper



  1. Prepare the rice according to packet instructions.
  2. In the meantime... Steam the pumpkin until nearly tender. Set aside.
  3. Prepare the curry paste by adding all 'paste' ingredients to a processor and processing until smooth. Set aside.
  4. In a pan on medium to high heat, add the oil and onion and sauté for a couple of minutes until the onion has become transparent. 
  5. Add in the paste and sauté for a minute or so until fragrant. 
  6. Add in the kale leaves and the steamed pumpkin and sauté until the kale has wilted. 
  7. Add in the brown lentils and stir until combined.
  8. Pour in the milk substitute, brown sugar and season with salt and pepper.
  9. Allow it to simmer for a few minutes until it has slightly thickened, the flavours have developed and the pumpkin is tender. 
  10. Serve immediately with rice.


  • Tastes even more delicious the next day!


The nutrition information above is an approximate guideline and does not include rice. Each serving of our delicious tikka masala contains a whopping 610% RDI of vitamin A, 51% RDI of iron, 47% RDI of vitamin C and 41% RDI of calcium. How amazing! It is also very high in vitamin B6. 


19 comments :

  1. Sounds delicious, definitely on the to-try list :)

    Your comment about the staining made me laugh, I am currently trying to remove a chana masala stain from my carpet!

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    1. Oh thanks Holly! I hope you enjoy it. Really? Hehe I know... curry stains are the worst!!

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    2. Try onxyclean on the stain. If not, have it professionally cleaned.

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  2. This looks so yummy :) Can't wait to try it!

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  3. Oh my god just made this for tea it was banging! I used tofu not lentil and peas and cauliflower instead of kale. so so so good. never realised how easy it was to made Indian I have never tried before because I thought it would be terrible compared to the bought stuff. I love how it has all the flavour, without all the oiliness that is often found in take away which also puts me off. Cheers!!

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    1. Yay! I am so glad that you enjoyed it Kim. It really is delicious :)

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  4. Thanks for sharing this very good recipe. I wonder, What If I give it a try this coming Easter? I thing this dish will really give a lot of impression for the party (except for the kids who are hunting the Easter Bunny in the lawn). Aha! Something came into my mind, I think pairing the dish with a glass of wine and jazz music will really set the mood, What do you think?

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  5. Hello, oh Lovely Vegan Lady!! Just a wee question: How much is a cup in 'ml'? I happen to vacate the British lands, and 'cups' don't frequent us. Thank you muchly :)

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    1. Hehehe oh hello! In Australia, 1 cup = 250 ml :) Hope you love it!!

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  6. Made this last night and it was INCREDIBLE. We changed it a little for what we had on hand- we used potatoes and cauliflower in place of the pumpkin and kale, peas in place of the lentils, 1 1/2 times the curry paste with cayenne pepper in place of the chilies, and 2C of coconut milk instead of 4. It was incredibly flavorful and filling! Definitely making this again.

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  7. I just made this and really liked it

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  8. Hi there! Love the idea of this recipe and was so keen to make it this week until I saw that it has almonds in the paste. Any ideas on what I could replace the almonds with as we have a vegan and a nut allergy in the family! So hard to cook for a family like this! Adivce would be grately appreciated :)

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    1. Hello! You could try some more coconut or add pine nuts? Can they have pine nuts? I know of a few nut allergy people who can eat pine nuts. Hope this helps!

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  9. Hey Madison, I just made this and it was heavenly.. I made the Korma last week and that was divine.. Instead of the brown lentils I used quinoa which worked beautifully.. (1/2 cup uncooked quinoa which I cooked just before I started prepping the dish)

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