Introduction
Ah, the humble weeknight dinner dilemma—when you want something cozy and comforting but also quick enough to keep your sanity intact.
Enter this vegan tikka masala, a dish that’s basically a warm hug in a bowl, but with a cheeky little plant-based twist. It’s like your favorite curry just got a glow-up, swapping out the usual suspects for some seriously tasty vegan magic.
Perfect for those nights when you want to impress your taste buds without turning your kitchen into a disaster zone. And trust me, once you plunge in, you’ll be wondering why you ever thought plant-based meals had to be boring.
This dish is inspired by the rich and creamy coconut milk used in many delicious vegan curries, which adds depth and comfort to every bite.
Ready to spice up your dinner game and maybe even sneak in an extra nap afterward? Let’s do this!
Ingredients
- 280 g Oumph! The Chunk (plant power packed)
- 1 onion
- 3 garlic cloves
- 3 cm ginger
- 3 tbsp garam masala (spice it right)
- 2 tbsp tomato purée
- ½ red chilli pepper
- 50 g of plant-based margarine
- 400 g coconut cream
- 400 g finely chopped tomatoes
- 1 tbsp vegetable stock powder
- 4 green cardamom pods
- 1 lime
- 1 tomato
- ½ bell pepper
- To serve: basmati rice and cardamom pods, fresh coriander
This Oumph! Tikka Masala lineup is basically a party of plant-based legends ready to boogie in your pan. Whether you’re a seasoned vegan or just flexing your dinner options, these ingredients bring the flavor without any animal drama—just pure, tasty goodness. Get ready to curry up and enjoy!
Did you know that chickpeas are a versatile ingredient that can be used in various dishes, including this one?
How to Make It
Alright, let’s get this Oumph! Tikka Masala party started! You’ll want to chop up one onion, three garlic cloves, and a little ginger chunk about 3 cm long — because who doesn’t love that fresh zing? Don’t forget to dice that half red chili pepper too, unless you’re aiming for a mild-mannered curry that won’t punch your taste buds awake. Toss all these flavor powerhouses into a pan with 50 grams of plant-based margarine and stir in a hefty three tablespoons of garam masala and two tablespoons of tomato purée.
Let those aromas do their thing as they sizzle and mingle.
Now, it’s time for the creamy coconut dream to join the party. Pour in 400 grams of coconut cream and a can of 400 grams finely chopped tomatoes, along with four green cardamom pods — give those pods a little crush to really wake up their spice mojo. Bring everything to a boil, then let it simmer for about ten minutes. This is where the magic happens, so maybe sneak a taste or two (or ten).
Squeeze in the juice of one lime and don’t be shy with the salt; your taste buds deserve some action.
Once your sauce is looking rich and luscious, drop in 280 grams of Oumph! The Chunk and let it soak up all that tasty goodness for seven to ten minutes. Just before you’re ready to call it dinner, dice one tomato and half a bell pepper to add a fresh crunch and pop of color — toss those in for the last couple minutes.
Meanwhile, cook your basmati rice like a pro, but don’t forget to add a couple of crushed cardamom pods to the cooking water for that extra fragrant flair. It’s also a good idea to ensure you’re meeting your daily B12 intake needs by considering a supplement or fortified foods. Sprinkle chopped fresh coriander over everything, and boom — you’ve got yourself one heck of a plant-based tikka masala that even your meat-eating friends will drool over.
Bon appétit, Beanivore!
Bonus Tips
- Want to turn up the heat? Toss in extra chilli and watch your taste buds do a spicy samba—just don’t blame us if you breathe fire.
- Swap coconut cream for cashew cream if you’re feeling fancy and want to impress your plant-based pals with silky smooth vibes.
- Leftover tikka masala? Use it as a killer dip for crunchy veggies or naan—because no good curry should ever go solo.
Why You’ll Love It
Tikka Masala is like a flavor party that crashes your dinner table—and everyone’s invited, especially your plant-based pals!
It’s speedy enough to whip up on a weeknight but fancy enough to impress that friend who’s always skeptical about vegan food.
Plus, it’s flexible: swap veggies, turn up the spice, or sneak in extra coconut cream for a cheeky indulgence.
Basically, it’s the curry that says, “Who needs meat when you’ve got this much sass and spice?”
Nutritional Info
These are estimated values.
Calories: 350
Protein: 20 g
Carbohydrates: 25 g
Fat: 15 g
Nutrition estimates are provided for vibe-check purposes only — they aren’t legally binding promises of eternal health or six-pack abs.
