Vegan Chicken Tikka Masala

Savour in the vibrant flavors of this Vegan Chicken Tikka Masala - a tantalizing twist on a classic favourite! With a homemade paste bursting with aromatic spices and a rich, creamy curry base, this plant-based delight proves that vegan cuisine can be just as flavorful and satisfying.

Serves: 4

Preparation Time: 15 minutes

Cooking Time: 35 minutes

Ingredients

Paste

• Use this homemade paste or for a speedy version, use 4-6 tablespoons shop-bought tikka masala paste (eg Patak’s)

• 2 cloves garlic, roughly chopped

• 2″ piece of ginger, peeled and roughly chopped

• 1 red chilli, deseeded and roughly chopped

• 2 tsp ground coriander

• 2 tsp ground cumin

• 1 tsp ground turmeric

• 1 tsp garam masala

• ½ tsp ground fenugreek (optional)

• 1 tsp cayenne pepper

• 1 tbsp smoked paprika

• 1 tbsp tomato puree

• 1 tbsp desiccated coconut

• 2 tbsp plain oil (eg rapeseed)

Curry

• 500g/17½ oz vegan chicken pieces OR 2 x 400g/14½ oz tins chickpeas, drained and rinsed

• 2 onions, finely diced

• 1 red pepper, cut into bite-sized chunks

• 1 x 400g/14½ oz tin chopped or plum tomatoes

• 1 tbsp tomato purée

• 1 tbsp ground almonds (optional)

• 1 tsp salt

• 200ml/⅚ cup water

• 1 tbsp syrup (eg maple or agave)

• Zest and juice of ½ a lime

• 150ml/½ cup plain vegan yoghurt

Method

1. Cook the vegan chicken, as per the instructions on the packet and set aside.

2. Whilst the ‘chicken’ is cooking, take a separate large pan and fry the onions in a little oil until lightly golden.

3. Add the tikka masala paste and red peppers. Heat for five minutes, stirring frequently.

4. Add the tinned tomatoes, tomato puree, ground almonds, salt and water. Cover with a lid and gently simmer for 15 minutes.

5. Stir through the syrup, lime zest and juice, vegan plain yoghurt and the pre-cooked ‘chicken’ pieces. Heat for around five minutes before serving.

6. Taste the curry and add a little more salt if needed.

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Credit: www.veganrecipeclub.org.uk