Vegan Tikka Masala

If you didn’t know this, like me, a tikka masala is a dish of roasted chunks. This means chunks of awesomeness to put a sauce on, and in Indian food this is normally based on dairy, tomatoes and chicken.  This recipe, however, skips the dairy in favor of coconut milk.  If you can find hot house tomatoes, go for it!   I added some Indonesian satay seasoning from Whole Foods for a fun addition and I added my roasted chunks directly to the sauce and simmered, rather than ladling the sauce over the chunks after serving.  

This recipe is great for those times when your squash got too big, or you simply grew too many and they took over your yard like hordes of tasty Vikings.  As you are sautéeing the veggies in the pan they taste good even before you add the sauce. Alternatively, you could also roast the vegetables in oven and make the sauce on the stove.

Print

Vegan Tikka Masala

A savory vegan Tikka Masala dish with adaptable spice levels.

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Servings 5

Author Terradon

Ingredients

• Sautéed Vegetables
• 1/2 cup Imagine No Chicken Broth
• 12 oz butternut squash cubed
• 24 oz yellow squash 2-3 squashes
• 1/2 cup carrots washed and chopped
• 1/2 cup celery washed and chopped
• 2 cups chopped cauliflower
• 1 cup chopped fennel bulb
• For the Sauce
• 1 can 14.5 oz Coconut Milk
• 4 Hothouse Tomates mine weighed 1 lb 7 oz, chopped
• 1 TBSP Frontier Adobo
• 2 tsp ground Coriander
• 1 tsp toasted Cumin
• 1 tsp Paprika
• 1 tsp Garam Masala
• 1 TBSP Maple Syrup
• 1 tsp Indonesian Satay Seasoning optional
• 1/2 tsp Himalayan Sea Salt or to taste
• a pinch of cayenne

Instructions

1. Heat the pan to medium. When hot add broth, butternut squash, cauliflower, carrots and celery. Stir to keep from sticking, add more broth if you need. About 10-15 minutes. At about 5 minutes to the end of the cooking time, add in the yellow squash.
2. Dry sauté cumin.
3. In another small skillet throw the sauce ingredients together and heat them through and cook down.
4. Pour over the veggie mix, simmer 5 minutes.
5. Serve by itself, over steamed broccoli, over a saffron quinoa, as a filling for a burrito with greens, or over spiralized raw zucchini pasta.

Recipe Notes

This is awesome for that squash that "got way too big".
You can also use zucchini, delicata squash, etc for this.
Add in 1 cup cooked chickpeas or 1/2 cup of red lentils.
If you want heat add in a tsp of berbere seasoning, a little more cayenne or some syrian aleppo flakes!
To make this dish low fat, use nut milk, such as cashew or almond milk, in place of coconut milk. It will not be as rich, but it will still be tasty!