Vegan tikka masala with naan bread recipe
A curry that epitomises Britain's blend of culinary influences, tikka masala has often been referred to as the nation’s favourite dish. Chicken tikka masala, that is.
But we reckon this delectable vegan version is every bit as good as the original.
Warming and comforting, this modern take on the classic recipe is packed full of vegetables while, to replicate the flavours of traditional tikka masala, the indulgent sauce is made using plenty of tinned plum tomatoes, coconut milk and cream.
The best part of all? It comes complete with a side of simple-to-make vegan naan breads, perfect for dipping and scooping.
Things to note:
You'll need to leave your naan dough to rise for 20-30 minutes before you start cooking.
For buttery naans, brush with the optional melted plant-based butter before cooking (you can also add the optional garlic to the butter at this point).
For US ingredients and measurements, use the drop-down menu and select 'Cups'.
Ingredients
- 385 g plain or bread flour
- 1 tsp salt
- 2 tsp instant yeast
- 0.5 tsp garlic powder
- 1 tbsp maple syrup
- 230 g warm water
- 1 tbsp olive oil
- 1 tbsp melted plant-based butter (optional)
- 2 cloves garlic, crushed (optional)
- 13.6 oz plain or bread flour
- 1 tsp salt
- 2 tsp instant yeast
- 0.5 tsp garlic powder
- 1 tbsp maple syrup
- 8.1 oz warm water
- 1 tbsp olive oil
- 1 tbsp melted plant-based butter (optional)
- 2 cloves garlic, crushed (optional)
- 13.6 oz all-purpose or bread flour
- 1 tsp salt
- 2 tsp instant yeast
- 0.5 tsp garlic powder
- 1 tbsp maple syrup
- 8.1 oz warm water
- 1 tbsp olive oil
- 1 tbsp melted plant-based butter (optional)
- 2 cloves garlic, crushed (optional)
- 1 large sweet onion, chopped
- 3 cloves garlic, chopped
- 0.5 cauliflower, chopped
- 3 medium carrots, peeled and sliced into thin rounds
- 400 g can chickpeas, drained
- 400 g can whole peeled plum tomatoes
- 1 x 2.5 cm piece ginger, chopped in half
- 1 bay leaf (optional)
- 15 g fresh coriander (plus extra to garnish)
- 2 tbsp water
- 2 tbsp olive oil
- 225 g full fat coconut milk
- 225 g coconut cream
- 235 g dairy-free yogurt
- 1.5 tsp garam masala
- 0.5 tsp curry powder or turmeric
- 0.2 tsp cumin
- 0.5 tsp paprika
- 0.2 tsp cinnamon
- 1 tsp salt, plus more to taste
- 1 large sweet onion, chopped
- 3 cloves garlic, chopped
- 0.5 cauliflower, chopped
- 3 medium carrots, peeled and sliced into thin rounds
- 14.1 oz can chickpeas, drained
- 14.1 oz can whole peeled plum tomatoes
- 1 x 2.5 cm piece ginger, chopped in half
- 1 bay leaf (optional)
- 0.5 oz fresh coriander (plus extra to garnish)
- 2 tbsp water
- 2 tbsp olive oil
- 7.9 oz full fat coconut milk
- 7.9 oz coconut cream
- 8.3 oz dairy-free yogurt
- 1.5 tsp garam masala
- 0.5 tsp curry powder or turmeric
- 0.2 tsp cumin
- 0.5 tsp paprika
- 0.2 tsp cinnamon
- 1 tsp salt, plus more to taste
- 1 large sweet onion, chopped
- 3 cloves garlic, chopped
- 0.5 cauliflower, chopped
- 3 medium carrots, peeled and sliced into thin rounds
- 14.1 oz can chickpeas, drained
- 14.1 oz can whole peeled plum tomatoes
- 1 x 2.5 cm piece ginger, chopped in half
- 1 bay leaf (optional)
- 0.5 oz cilantro (plus extra to garnish)
- 2 tbsp water
- 2 tbsp olive oil
- 7.9 oz full fat coconut milk
- 7.9 oz coconut cream
- 8.3 oz dairy-free yogurt
- 1.5 tsp garam masala
- 0.5 tsp curry powder or turmeric
- 0.2 tsp cumin
- 0.5 tsp paprika
- 0.2 tsp cinnamon
- 1 tsp salt, plus more to taste
Details
- Cuisine: Indian/British
- Recipe Type: Vegan
- Difficulty: Easy
- Preparation Time: 45 mins
- Cooking Time: 60 mins
- Serves: 4
Step-by-step
For the naan breads:
- Put the flour, yeast and salt in a large bowl and mix together. Combine the warm water and maple syrup in a jug, pour over the flour and stir together with a spoon or rubber spatula.
- Turn out onto a lightly floured surface and knead the dough about 10-15 times, until well combined.
- Form the dough into a ball and place in an oiled dish. Cover with a clean cloth and leave to rise for 20-30 minutes.
- After the dough has risen, remove it from the dish and divide into 6-8 pieces, depending on how large you want your naans to be. Spread each piece out on a lightly floured surface, using a rolling pin as needed for uniformity.
- When ready to cook, set a non-stick frying pan (skillet) over a medium-high heat until very hot. If you have a Gozney pizza oven, heat according to manual instructions.
- Place a piece of naan in the hot, dry frying pan (skillet) and cook until the surface is full of air bubbles and the bottom browned. Flip the naan, then cook for a few minutes more, until lightly brown and blistered on both sides. Repeat until all the naans are cooked. If using a Gozney pizza oven, lightly brush the naan with oil. Place on a lightly floured pizza peel or up-turned baking tray (baking sheet), then transfer to the oven. After 30-45 seconds, flip your naan, brush it with a little oil and allow the top to brown for another 30-45 seconds.
- Cover the naans with a clean tea towel and set aside until you're ready to eat.
For the tikka masala:
- Put half the onion and garlic in a blender. Add the coriander (cilantro) and all of the spices to the blender, along with enough water to create a sauce (about 2-3 tbsp). Blitz well and set aside.
- Add 2 tbsp olive oil to a frying pan (skillet) set over a medium-high heat.
- Allow the oil to heat briefly, then add the remaining onion and garlic. Sauté until lightly browned and fragrant.
- Add the blitzed coriander and spice mix to the pan and stir well. Allow to cook for 25-30 seconds, then add the tomatoes, gently pressing on them to break them down. Cook for 3-5 minutes.
- Add the cauliflower, carrots and chickpeas to the pan, stir well to coat and cook for an additional 5-10 minutes.
- Mix in the coconut cream and coconut milk. Simmer for 15-20 minutes, until the vegetables have softened.
- Taste the sauce and adjust the seasoning as needed, then cook for another 3 minutes to allow the flavours to really meld.
- Garnish with coriander (cilantro) and serve immediately, with naan breads on the side.
Adapted from a recipe supplied by Gozney. Image courtesy of Gozney.
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