Vegan Tikka Masala Food

VEGAN CHICKPEA TIKKA MASALA

Vegan Chickpea Tikka Masala image

A lightly spiced and deliciously creamy curry. It's filled with chickpeas and roasted squash but feel free the change up the veggies or beans for whatever you have on hand.

Provided by Izy Hossack

Categories Curries

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 18

Ingredients

1 large white onion, sliced
3 tablespoons olive oil
5 garlic cloves
2 tablespoons finely grated ginger
6 ounces cherry tomatoes
1/8 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 tablespoon garam masala
1 teaspoon salt
2 tablespoons tomato paste
1 teaspoon red pepper flakes
2 cups water
1 (14 ounce) can full-fat coconut milk
1 (14 ounce) can chickpeas, drained and rinsed
1 butternut squash
cooked rice, to serve

Steps:

Preheat the oven to 350°F Peel and de-seed the squash. Cut into 2-inch chunks and toss with 1 tbsp of the olive oil on a baking tray. Roast for 30 minutes until starting to brown around the edges. Set aside to cool.
Heat the remaining oil in a large, deep skillet over a medium heat. Add the onion and cook until translucent - about 5 minutes. Add the garlic and ginger and stir for 1 minute. Add in the tomatoes, spices, salt, tomato paste, red pepper flakes and 1 cup of water. Bring to a boil and turn down to simmer. Leave to cook until most of the water has evaporated.
Pour the contents of the skillet into a blender and add the remaining 1 cup of water. Blend until smooth then pour back into the pan.
Add the coconut milk, chickpeas and roasted squash. Simmer until slightly reduced and thickened. Serve hot with rice.

Nutrition Facts : Calories 580.9, Fat 33.4, SaturatedFat 20.5, Sodium 976.1, Carbohydrate 69.3, Fiber 12.6, Sugar 10.2, Protein 11.7

'CHICKEN' TIKKA MASALA - VEGAN STYLE

'chicken' Tikka Masala - Vegan Style image

My all time favorite Indian dish - Chicken Tikka Masala. Since my vegan conversion, this is one meal I surely thought, I'd never have again. Thanks to the folks at Gardein, their 'chicken scallopini' makes this carnivorous dish, 100% vegan friendly!

Provided by veganhogg

Categories Vegetable

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 21

Ingredients

4 vegan chicken, scallopini breasts by Gardein (available at most Whole Foods stores)
1 cup soy yogurt
2 tablespoons fresh lemon juice
2 teaspoons ground cumin
1 teaspoon ground red pepper
2 teaspoons fresh ground black pepper
1 teaspoon cinnamon
1 teaspoon salt
2 teaspoons minced fresh ginger
6 bamboo skewers
1 tablespoon Earth Balance margarine
2 garlic cloves, minced
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon garam masala
1/2 teaspoon salt
1 (8 ounce) can tomato sauce
1 cup coconut milk (can substitute lite)
1/4 cup frozen peas
1/4 cup fresh cilantro, chopped

Steps:

Chop 'chicken' into 1" cubes. Mix all marinade ingredients together and add the cubed Gardein chicken. Marinate for about 1 hour.
Soak bamboo skewers in warm water while preparing sauce.
For sauce, melt 'butter' on medium heat until melted.
Add garlic and cook for 1 minute.
Stir in coriander, cumin, paprika, garam masala and salt.
Stir in tomato sauce and simmer for 15 minutes.
Add peas and stir in coconut milk. Simmer on low heat (stirring often) while preparing the Gardein chicken.
Thread Gardein chicken onto skewers and discard marinade.
Broil Gardein chicken, turning occasionally, to cook through for about 8-10 minutes.
Remove Gardein chicken from skewers and add to sauce and simmer for 5 minutes.
Garnish with fresh cilantro and serve with Basmati or Jasmine rice.

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