Introduction
Imagine this: it’s been one of those days where your to-do list looks more like a novel, and the idea of cooking feels about as appealing as a root canal. Enter this vegan Chicken Tikka Masala — your soon-to-be favorite cozy hug in a bowl. It’s the kind of dish that makes you forget about the chaos outside, wrapping you in warm, spiced goodness without any of the usual faff or fuss.
This isn’t just any curry; it’s plant-based magic that proves you don’t need actual chicken to get all the comfort and flavor vibes. Think creamy, dreamy sauce with just enough kick to remind you life’s too short for bland dinners.
Plus, it’s perfect for impressing your flexitarian friends who might just forget what they’re missing.
Ready to imagine something that’s both lazy-weekend indulgence and weeknight wonder? Spoiler alert: your taste buds are about to throw a party, and everyone’s invited. Just don’t blame me if you start craving this way more often than you should!
Choosing plant-based milk alternatives like almond or oat milk not only enhances the creaminess of your dish but also supports lower water usage and a more sustainable kitchen.
Ingredients
- 2 tablespoons neutral oil (sunflower, vegetable)
- 1 large onion, finely diced
- 4 garlic cloves, grated
- A thumb sized piece of ginger, grated
- 2 teaspoons garam masala (spice superstar)
- 1 teaspoon chilli powder (optional)
- 1 teaspoon cumin
- 1 teaspoon ground cardamom
- 1 teaspoon dried fenugreek leaves aka. methi (optional)
- 1 teaspoon turmeric (golden glow)
- 1 tablespoon tomato puree
- 1 x 400 g tin of finely chopped tomatoes or passata
- 1 x 400 g tin of coconut milk (creamy dream)
- 2 x 160 g packets of Future Farm Chick’n
- Juice of 1/2 lemon
- A small handful of coriander, very finely chopped
- Salt
Look at these ingredients—your ticket to a cozy, plant-powered curry party!
Whether you’re a seasoned vegan or a curious flexitarian, this combo brings all the flavors without the fuss.
Chick’n out never tasted so good!
Plus, using chickpeas as a protein source ensures your meal is packed with fiber and plant-based goodness.
How to Make It
Alright, let’s get this plant-based party started! Grab 2 tablespoons of your favorite neutral oil—sunflower or vegetable will do—and heat it up in a big, sturdy pan.
Toss in that finely diced large onion with a pinch of salt and let it hang out on low heat for about 10 minutes. You want it soft, translucent, and just starting to show a golden tan—kind of like the perfect sunbather.
Next, introduce the grated garlic (4 cloves) and thumb-sized ginger to the mix. Give it a good stir and cook for just about a minute until your kitchen smells like a cozy spice bazaar.
Now, here’s where the magic happens: sprinkle in those spices—2 teaspoons garam masala, a teaspoon each of cumin, ground cardamom, and turmeric, plus a cheeky teaspoon of chili powder if you’re feeling bold. Don’t forget a splash of water; it’s the unsung hero that stops your spices from turning into a scorched mess.
Stir in a tablespoon of tomato puree and let it all mingle and thicken. Then, pour in a 400g tin of finely chopped tomatoes (or passata if you’re fancy) and a 400g tin of coconut milk to make it creamy and dreamy.
Finally, pop in those two 160g packets of Future Farm Chick’n—because why not keep it plant-powered and delicious? Give everything a good mix, squeeze in the juice of half a lemon, and sprinkle with a little finely chopped coriander.
Let it simmer until it’s all cozy and flavorful, then sit back and prepare to impress your taste buds with this vegan twist on a classic! Remember, having a well-stocked spice rack can make all the difference in creating authentic, vibrant flavors.
Bonus Tips
- Swap the Future Farm Chick’n for crispy tofu chunks if you want a little extra crunch and a protein punch.
- Sneak in a splash of vegan yogurt on top just before serving for a creamy, tangy finish that’ll make your taste buds do a happy dance.
- Crank up the heat with extra chili powder if you like your curry to have a little sass—because bland is banned in this kitchen!
Why You’ll Love It
This plant-powered tikka masala is like a cozy hug from your spice rack—rich, saucy, and totally mood-boosting. It’s ready to rock your dinner routine faster than you can say “future farm chick’n,” making weeknights feel like a mini food festival.
Plus, it’s super friendly to kitchen newbies who want to flex their curry muscles without breaking a sweat. Basically, it’s your new go-to for impressing taste buds and keeping things cruelty-free, with zero drama.
Nutritional Info
These are estimated values:
Calories: 400
Protein: 30 g
Carbohydrates: 15 g
Fat: 20 g
Nutrition estimates are provided for vibe-check purposes only — they aren’t legally binding promises of eternal health or six-pack abs.
