Vegetarian "chicken" tikka masala
 |
| "Chicken" tikka masala served with chilla and basmati rice |
Indian food is probably my favorite cuisine, as evidenced by the many recipes already on my blog. Since we've gone pescatarian, it's time to start tweaking them! Luckily, many Indian dishes are already vegetarian, and many others can be easily converted. I decided to start with our favorite Indian dish, chicken tikka masala.
The main point of this recipe is to provide a blueprint for a really flavorful, creamy sauce. From there, it's entirely customizable. You can choose your protein and veggies. I love Quorn meatless pieces in here. They really taste like white meat chicken. Tofu would be really good here, too: its texture would be similar to paneer.
Note: restaurant tikka masala is made creamy by adding cream at the end (go figure). This gives you that creamy dreamy restaurant flavor. If you'd prefer a healthier alternative, add yogurt instead. For a creamy vegan version, replace the 28 oz can of crushed tomatoes and yogurt with a 15 oz can of crushed or pureed tomatoes and simultaneously add 15 oz can of coconut milk. This will give you a luxuriously rich, creamy sauce.
Vegetarian/vegan tikka masala
2 T butter or coconut oil
1 large onion, diced fine
I bunch cilantro, stems and leaves separated and chopped fine. (Cilantro stems are tasty! We'll add them at the beginning of our dish. Reserve chopped leaves for garnish.)
1 heaping T minced garlic
2 t ginger (optional)
2 heaping t cumin seeds or ground cumin
The main point of this recipe is to provide a blueprint for a really flavorful, creamy sauce. From there, it's entirely customizable. You can choose your protein and veggies. I love Quorn meatless pieces in here. They really taste like white meat chicken. Tofu would be really good here, too: its texture would be similar to paneer.
Note: restaurant tikka masala is made creamy by adding cream at the end (go figure). This gives you that creamy dreamy restaurant flavor. If you'd prefer a healthier alternative, add yogurt instead. For a creamy vegan version, replace the 28 oz can of crushed tomatoes and yogurt with a 15 oz can of crushed or pureed tomatoes and simultaneously add 15 oz can of coconut milk. This will give you a luxuriously rich, creamy sauce.
Vegetarian/vegan tikka masala
2 T butter or coconut oil
1 large onion, diced fine
I bunch cilantro, stems and leaves separated and chopped fine. (Cilantro stems are tasty! We'll add them at the beginning of our dish. Reserve chopped leaves for garnish.)
1 heaping T minced garlic
2 t ginger (optional)
2 heaping t cumin seeds or ground cumin
1 t ground coriander
3/4 t ground turmeric
1/2 t cayenne pepper (I like it spicy; use less if you don't)
1/2 t ground cinnamon
1/2 t ground cardamom
1/2 t ground black pepper
1 t smoked paprika (optional)
pinch of ground cloves (optional)
28 oz can crushed tomatoes
1 1/3 cups water
1 1/2 T Better than Bouillon (I like "no chicken" flavor)
1 t salt
1/4 t brown sugar
Protein of choice: 1 12 oz bag Quorn meatless pieces, 6 oz soy curls (about 3 cups dry), rehydrated for 8-10 minutes in enough water broth to cover, or 1 pack extra firm tofu
~1 lb veggie/bean of choice, e.g. cauliflower florets and/or chickpeas
To finish:
1 to 1 1/3 cup heavy cream or full-fat yogurt
cilantro leaves
chilla, naan, and/or rice
Serves 5-6
To finish:
1 to 1 1/3 cup heavy cream or full-fat yogurt
cilantro leaves
chilla, naan, and/or rice
Serves 5-6
In a large pot or Dutch oven, heat butter or oil over medium heat. Sauté onion until golden. Add garlic, cilantro stems, ginger, and spices. Sauté for a couple minutes, stirring frequently.
Add crushed tomatoes and remaining ingredients except finishing ingredients. If using soy curls, add any remaining soaking liquid, too. Simmer 30 minutes. Depending on how thick your crushed tomatoes are, you may find you need to add more water until the sauce is your desired thickness. Add sweetener if needed.
Remove pot from heat and stir in cream or yogurt.
Add crushed tomatoes and remaining ingredients except finishing ingredients. If using soy curls, add any remaining soaking liquid, too. Simmer 30 minutes. Depending on how thick your crushed tomatoes are, you may find you need to add more water until the sauce is your desired thickness. Add sweetener if needed.
Remove pot from heat and stir in cream or yogurt.
Good one !
ReplyDelete