Vegan Tikka Masala
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Feasting at Home · by Sylvia Fountaine | Feasting at Home★ 5.0

Vegan Tikka Masala

NUTRITION · PER SERVING30M COOK
CAL 18%·PRO 13%
CARBS 22G25% OF CAL
7G FIBER0G ADDED10G INTRINSIC4G OTHER10G TOTAL SUGAR
FAT 30G76% OF CAL
26G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A spiced, creamy vegan curry made with tofu and vegetables like cauliflower and zucchini in a coconut-based sauce. It's aromatic, warm, and can be made in an Instant Pot or on the stovetop in about 30 minutes.

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Nutrition & ingredients

Ingredients

serves 4
  • 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)
PREP
10M
SODIUM
647MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.