Vegan Tikka Masala

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1-2 tablespoons coconut oil, olive oil or ghee

1 extra-large shallot – chopped (or sub 1/2 a red onion)

1 tablespoon chopped ginger

4 fat garlic cloves, rough chopped

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon ground turmeric

½ teaspoon paprika or chili powder

1 teaspoon garam masala or curry powder

1 teaspoon black mustard seeds- optional

1 teaspoon fennel seeds- optional

1 teaspoon fenugreek leaves- optional

1 teaspoon salt

1 1/2 cups tomatoes, diced (or sub a 14-ounce can diced tomatoes)

1 can full fat coconut milk

1 red bell pepper – big diced

1 small head cauliflower – sliced into 1-inch pieces, or small florets

1 zucchini- cut into 1-inch thick half-moons (or quarters)

squeeze of lemon

cilantro for garnish

optional additions: Crispy tofu, pan-seared paneer cheese, or 1 can of chickpeas (drained, rinsed)

Directions

Heat oil in a large heavy bottom pot or Dutch oven over medium-high heat. ( See notes for Instant Pot)

Add shallot, ginger and garlic, and reduce heat to medium to prevent burning, stirring frequently about 3 minutes until fragrant and golden. Add spices, seeds and salt and lightly toast, while stirring 1-2 minutes, which will enhance their flavor.

Add the diced tomato, cook 2 more minutes, until they soften, then add the coconut milk and stir to incorporate, bringing to a simmer. Add cauliflower, red bell pepper, and zucchini, give a stir, cover and let simmer 10-12 minutes on medium low heat. Check the cauliflower – it should be just tender, or continue simmering uncovered until desired tenderness (the smaller you cut the pieces the faster this will cook).

Taste, add a squeeze of lemon juice. Add more salt if necessary. If you like it spicy, add cayenne to taste.

Gently fold in the crispy tofu, seared paneer or chickpeas and give a stir and warm through.

Serve in bowls over basmati rice or with naan Garnish with cilantro.

The Tikka Masala will keep up to 4 days in the fridge.

Nutrition

• Serving Size: 1 ½ cups (with tofu)
• Calories: 307
• Total Fat: 21.7 g
• Saturated Fat: 11.8 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 672.6 mg
• Total Carbohydrate: 19.5 g
• Dietary Fiber: 6.8 g
• Total Sugars: 6.1 g
• Protein: 14.4 g