Vegan Tikka Masala Curry
Make this vegan Tikka Masala at home in 30 minutes.
Serves: 2 - 3/4 - 6 | Suitable for vegans Ⓥ
Introduction
Rafi’s Tikka Masala Curry Pack creates a rich sauce with coconut and tomatoes, balanced with a special mix of aromatic spices and ajwain seeds.
We used cauliflower and green beans for this recipe, but you can use whatever vegetables you fancy.
Ingredients
Serves 2 - 3 |
Serves 4 - 6 |
| Tikka Masala Curry Pack (Serves 2 - 3) | Tikka Masala Curry Pack (Serves 4 - 6) |
| 175ml water | 300ml water |
| 200g (1/2 tin) Tinned Tomatoes | 400g Tinned Tomatoes |
| 55g Creamed Coconut | 115g Creamed Coconut |
| 300g cauliflower | 600g cauliflower |
| 200g green beans | 400g green beans |
| Coriander to garnish | Coriander to garnish |
| Salt to taste |
Salt to taste |
| Almond Flakes to garnish |
Almond Flakes to garnish |
Instructions
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Empty the Tikka Masala Curry Pack into a pan and toast off the spices on a low/medium heat for 5 minutes.
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Add water, tinned chopped tomatoes and creamed coconut. Simmer for 5-10 minutes until the coconut dissolves.
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Add the cauliflower and green beans. Mix well, cover and gently simmer for 5-10 minutes, until the ingredients are cooked.
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Season and garnish with fresh coriander and toasted almond flakes (optional).
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Fancy toasted almonds? Simply toast on a low heat for a few minutes until golden brown - keep the pan moving and remove straight away when toasted to avoid burning.
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Sprinkle your toasted almonds on top and enjoy!
