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!
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
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
- Prepare the rice according to packet instructions.
- In the meantime... Steam the pumpkin until nearly tender. Set aside.
- Prepare the curry paste by adding all 'paste' ingredients to a processor and processing until smooth. Set aside.
- 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.
- Add in the paste and sauté for a minute or so until fragrant.
- Add in the kale leaves and the steamed pumpkin and sauté until the kale has wilted.
- Add in the brown lentils and stir until combined.
- Pour in the milk substitute, brown sugar and season with salt and pepper.
- Allow it to simmer for a few minutes until it has slightly thickened, the flavours have developed and the pumpkin is tender.
- 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.