1 block tofu, diced
2 tsp turmeric powder
3 tbs garam masala
2 tbs red chili powder
3 tbs cornstarch
2 tbs neutral oil
1 large onion, sliced
1 tbs fresh ginger, minced
4 garlic cloves, minced
1 can diced tomatoes (pizza tomatoes)
100 g frozen peas
100 g green beans
300 g cauliflower
80 ml coconut milk
Vegan Tikka Masala
The origin of the dish is disputed. One explanation is that it originated in an Indian restaurant in the United Kingdom, but probably from the British Bangladeshi community which ran most Indian restaurants in Britain. But the fact is that this delicious curry has all the Indian flavors you´ll espect when thinking about the Indian cuisine. Here´s our simple recipe.
Easy to prepare, vegan and gluten free!
Heat a frying pan with 1 tbs oil.
Add onion, ginger, and garlic. Stir well until onion starts to brown.
Add 2 tbs garam masala, 1 tsp turmeric powder and 1 tbs red chili powder.
Stir well for a minute or two then add tomatoes.
Stir everything together and let it cook for 5-6 minutes.
Stir in frozen peas and allow it to simmer for another minute. Shut down heat.
When it´s cold, puree the tomato mixture in a food processor and leave it aside.
Mix tofu dice with the remaining spices and the cornstarch.
Heat another tbs oil in the frying pan and fry tofu.
When golden brown remove the tofu on a paper towel.
Now add tomato puree, green beans and cauliflower and bring to a simmer on low heat.
Simmer for 10 Minutes add coconut milk and mix well.
Add a bit salt to round the flavor.
Garnish with fresh basil or fresh coriander.
Serve with Rice, Roti or Naan bread.