Go Back
Homemade Vegan Tikka Masala (4 Variations!) recipe photo

Vegan Tikka Masala (4 Variations!)

This Vegan Tikka Masala is bursting with flavor! Discover four delicious variations that cater to every palate!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

Base Ingredients:
  • 4 Tbsp Vegetable oil For sautéing and enhancing flavor.
  • 2 tsp Tikka masala The star spice blend that brings warmth.
  • 1 tsp Ground cumin seeds Adds earthiness.
  • 1 tsp Turmeric For color and subtle flavor.
  • 1 tsp Cayenne pepper For a spicy kick.
  • 1 tsp Salt Enhances all flavors.
  • 2 Tbsp Vegetable oil For cooking the onions and spices.
  • 1 medium Onion Provides a sweet base.
  • 4 cloves Garlic Adds depth and flavor.
  • 2 inch Ginger For a fresh and zesty touch.
  • 3 tsp Tikka masala For the sauce.
  • 1 tsp Ground coriander seeds Adds a citrusy flavor.
  • 1 tsp Ground cumin seeds Enhances the spice profile.
  • 1 cup Full-fat coconut cream (canned) Creates a luscious sauce.
  • 2 cups Sieved tomato puree (aka Tomato sauce) Forms the base of the sauce.
  • 1 tsp Black pepper For additional warmth.
Protein and Vegetables:
  • 1/4 oz Oyster mushrooms For a meaty texture.
  • 1/4 oz Firm tofu A great protein source.
  • 1 head Cauliflower Adds heartiness and nutrition.
  • 7 oz Chickpeas (canned, drained) A satisfying legume option.

Equipment

  • Large skillet or pot
  • Cutting Board and Knife
  • Measuring spoons
  • Can opener
  • Spatula or wooden spoon
  • Serving bowls

Method
 

Preparation:
  1. Begin by chopping the onion, garlic, and ginger. If you’re using cauliflower, break it into florets, and if you’re using mushrooms or tofu, cut them into bite-sized pieces.
Cooking:
  1. In a large skillet or pot, heat 4 tablespoons of vegetable oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Then, add the garlic and ginger, cooking for an additional 2 minutes until fragrant.
  2. Stir in the tikka masala, ground cumin, turmeric, cayenne pepper, and salt. Toast the spices for about 1 minute, allowing their flavors to develop.
  3. Pour in the sieved tomato puree and coconut cream, stirring to combine. Bring the mixture to a gentle simmer.
  4. Now it’s time to add your chosen protein and vegetables:
    • For the Mushroom Variation: Add the oyster mushrooms and let them simmer in the sauce for about 10 minutes until tender.
    • For the Tofu Variation: Add the firm tofu cubes, allowing them to absorb the flavors for about 10 minutes.
    • For the Cauliflower Variation: Add the cauliflower florets, simmering until they are tender, about 10-12 minutes.
    • For the Chickpea Variation: Stir in the drained chickpeas and simmer for 5-7 minutes until heated through.
  5. Taste the tikka masala and adjust the seasoning with more salt, black pepper, or cayenne pepper if desired.
  6. Serve the Vegan Tikka Masala hot over basmati rice or with warm naan. Garnish with fresh cilantro, if you like, for an extra touch of freshness.

Notes

  • Feel free to experiment with your favorite vegetables!
  • This dish freezes well; store in airtight containers for up to 3 months.
  • Adjust spice levels to suit your preference.