#tikkamasala

This vegan tikka masala curry paste has a lot of flavor and is great for making vegan Indian-style dishes more interesting. It's smooth, sour, and smells great with spices.

Ingredients: 1/2 cup tomato paste. 1/4 cup coconut milk. 2 tablespoons olive oil. 2 tablespoons lemon juice. 2 cloves garlic, minced. 1 teaspoon ground ginger. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1 teaspoon smoked paprika. 1/2 teaspoon turmeric powder. 1/2 teaspoon cayenne pepper. Salt to taste.

Instructions: In a bowl, combine tomato paste, coconut milk, olive oil, and lemon juice. Add minced garlic, ground ginger, ground cumin, ground coriander, smoked paprika, turmeric powder, cayenne pepper, and salt. Mix well until all ingredients are fully incorporated. Transfer the mixture to a blender and blend until smooth. Store the tikka masala curry paste in an airtight container in the refrigerator for later use or use immediately in your favorite recipes.

Prep Time: 10 minutes

Cook Time: 0 minutes

This Low-carb Tikka Cauliflower Rice is a keto-friendly twist on traditional Indian flavors. Cauliflower rice serves as a nutritious and low-carb alternative to regular rice, while the tikka masala spice blend adds warmth and depth of flavor. Packed with vegetables and protein, it's a satisfying meal for any occasion.

Ingredients: 1 head cauliflower, grated. 1 tablespoon olive oil. 1 small onion, diced. 2 cloves garlic, minced. 1 red bell pepper, diced. 1 cup diced tomatoes. 1 cup cooked chicken breast, diced. 2 tablespoons tikka masala spice blend. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, saut until fragrant. Add diced bell pepper and cook until slightly softened. Stir in grated cauliflower and cook for about 5-7 minutes, until cauliflower is tender. Add diced tomatoes, cooked chicken breast, and tikka masala spice blend. Stir well to combine. Season with salt and pepper to taste. Cook for an additional 2-3 minutes. Garnish with fresh cilantro before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

A delicious vegan twist on the classic tikka masala using cauliflower and chickpeas in a creamy coconut milk-based sauce infused with aromatic spices.

Ingredients: 1 small cauliflower, cut into florets. 1 can 15 oz chickpeas, drained and rinsed. 1 onion, finely chopped. 3 cloves garlic, minced. 1-inch piece ginger, grated. 1 can 14 oz diced tomatoes. 1 can 13.5 oz coconut milk. 2 tablespoons tomato paste. 2 tablespoons olive oil. 2 teaspoons ground cumin. 2 teaspoons ground coriander. 2 teaspoons garam masala. 1 teaspoon turmeric. 1/2 teaspoon cayenne pepper adjust to taste. Salt to taste. Fresh cilantro, chopped for garnish.

Instructions: In a large skillet, heat olive oil over medium heat. Add onions and saut until translucent. Add garlic, ginger, ground cumin, ground coriander, garam masala, turmeric, and cayenne pepper. Cook for 1-2 minutes until fragrant. Add cauliflower florets and chickpeas to the skillet. Stir to coat with spices. Pour in diced tomatoes, coconut milk, and tomato paste. Season with salt to taste. Stir well to combine. Bring the mixture to a simmer, then reduce heat to low. Cover and let it cook for 20-25 minutes, or until cauliflower is tender. Once cooked, garnish with fresh cilantro. Serve hot with rice or naan bread.

Prep Time: 15 minutes

Cook Time: 30 minutes

A delicious vegan twist on the classic tikka masala using cauliflower and chickpeas in a creamy coconut milk-based sauce infused with aromatic spices.

Ingredients: 1 small cauliflower, cut into florets. 1 can 15 oz chickpeas, drained and rinsed. 1 onion, finely chopped. 3 cloves garlic, minced. 1-inch piece ginger, grated. 1 can 14 oz diced tomatoes. 1 can 13.5 oz coconut milk. 2 tablespoons tomato paste. 2 tablespoons olive oil. 2 teaspoons ground cumin. 2 teaspoons ground coriander. 2 teaspoons garam masala. 1 teaspoon turmeric. 1/2 teaspoon cayenne pepper adjust to taste. Salt to taste. Fresh cilantro, chopped for garnish.

Instructions: In a large skillet, heat olive oil over medium heat. Add onions and saut until translucent. Add garlic, ginger, ground cumin, ground coriander, garam masala, turmeric, and cayenne pepper. Cook for 1-2 minutes until fragrant. Add cauliflower florets and chickpeas to the skillet. Stir to coat with spices. Pour in diced tomatoes, coconut milk, and tomato paste. Season with salt to taste. Stir well to combine. Bring the mixture to a simmer, then reduce heat to low. Cover and let it cook for 20-25 minutes, or until cauliflower is tender. Once cooked, garnish with fresh cilantro. Serve hot with rice or naan bread.

Prep Time: 15 minutes

Cook Time: 30 minutes

A delicious vegan twist on the classic tikka masala using cauliflower and chickpeas in a creamy coconut milk-based sauce infused with aromatic spices.

Ingredients: 1 small cauliflower, cut into florets. 1 can 15 oz chickpeas, drained and rinsed. 1 onion, finely chopped. 3 cloves garlic, minced. 1-inch piece ginger, grated. 1 can 14 oz diced tomatoes. 1 can 13.5 oz coconut milk. 2 tablespoons tomato paste. 2 tablespoons olive oil. 2 teaspoons ground cumin. 2 teaspoons ground coriander. 2 teaspoons garam masala. 1 teaspoon turmeric. 1/2 teaspoon cayenne pepper adjust to taste. Salt to taste. Fresh cilantro, chopped for garnish.

Instructions: In a large skillet, heat olive oil over medium heat. Add onions and saut until translucent. Add garlic, ginger, ground cumin, ground coriander, garam masala, turmeric, and cayenne pepper. Cook for 1-2 minutes until fragrant. Add cauliflower florets and chickpeas to the skillet. Stir to coat with spices. Pour in diced tomatoes, coconut milk, and tomato paste. Season with salt to taste. Stir well to combine. Bring the mixture to a simmer, then reduce heat to low. Cover and let it cook for 20-25 minutes, or until cauliflower is tender. Once cooked, garnish with fresh cilantro. Serve hot with rice or naan bread.

Prep Time: 15 minutes

Cook Time: 30 minutes

A vegan twist on the classic Indian dish, this chickpea tikka masala is creamy, flavorful, and satisfying.

Ingredients: 2 cans chickpeas, drained and rinsed. 1 onion, finely chopped. 3 cloves garlic, minced. 1 tablespoon ginger, grated. 1 bell pepper, diced. 1 can diced tomatoes. 1 cup coconut milk. 2 tablespoons tomato paste. 2 tablespoons tikka masala spice blend. 1 tablespoon olive oil. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: Heat olive oil in a large pan over medium heat. Add chopped onion, minced garlic, and grated ginger. Saut until fragrant. Add diced bell pepper and cook until softened. Stir in chickpeas, diced tomatoes, coconut milk, tomato paste, and tikka masala spice blend. Season with salt and pepper to taste. Simmer for 15-20 minutes, stirring occasionally, until the sauce thickens and flavors meld. Serve hot, garnished with fresh cilantro, over rice or with naan bread. Enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes

This Vegan Chickpea Tikka Masala is a flavorful and comforting dish that's perfect for a cozy night in. Packed with protein-rich chickpeas and aromatic spices, it's a hearty and satisfying meal that's also gluten-free.

Ingredients: 1 can chickpeas, drained and rinsed. 1 onion, finely chopped. 3 cloves garlic, minced. 1-inch piece of ginger, grated. 1 cup canned crushed tomatoes. 1 cup coconut milk. 1 tablespoon olive oil. 1 tablespoon curry powder. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon turmeric. 1/2 teaspoon paprika. 1/4 teaspoon cayenne pepper. Salt and pepper, to taste. Fresh cilantro, for garnish.

Instructions: In a large skillet, heat olive oil over medium heat. Add chopped onion, minced garlic, and grated ginger. Saut until onions are soft and translucent, about 5 minutes. Stir in curry powder, ground cumin, ground coriander, turmeric, paprika, and cayenne pepper. Cook for another 2 minutes, until fragrant. Add crushed tomatoes and coconut milk. Stir well to combine. Gently fold in chickpeas, and season with salt and pepper to taste. Simmer uncovered for 15-20 minutes, until the sauce has thickened and flavors have melded together. Garnish with fresh cilantro before serving. Serve hot with rice or naan bread.

Prep Time: 15 minutes

Cook Time: 25 minutes