Vegan Tikka Masala
Tikka Masala sounds at first of course like a typical Indian dish. The ingredients and the composition of the curry mixture also suggest this. But the story behind the Tikka Masala began in the 1070s in Great Britain. There, the dish was invented in an Indian restaurant. Probably the most common form is the tikka masala with chicken. But the outstanding flavor of the sauce, in my opinion, goes perfectly with firm tofu. Furthermore, vegetables also do very well in the typical tomato sauce of the dish.
4 SERVINGS
Ingredients
1 block tofu, diced
2 tsp turmeric powder
3 tbs garam masala
2 tbs red chili powder
3 tbs cornstarch
2 tbs neutral oil
1 large onion, sliced
1 tbs fresh ginger, minced
4 garlic cloves, minced
1 can diced tomatoes (pizza tomatoes)
100 g frozen peas
100 g green beans
300 g cauliflower
80 ml coconut milk
Heat a frying pan with 1 tbs oil. Add onion, ginger, and garlic. Stir well until onion starts to brown. Add 2 tbs garam masala, 1 tsp turmeric powder and 1 tbs red chili powder. Stir well for a minute or two then add tomatoes. Stir everything together and let it cook for 5-6 minutes. Add frozen peas and allow it to simmer for another minute. Shut down heat. When it´s cold, puree the tomato mixture in a food processor and leave it aside.
Mix tofu dice with the remaining spices and the cornstarch. Heat another tbs oil in the frying pan and fry tofu. When golden brown remove the tofu on a paper towel.
Now add tomato puree, green beans and cauliflower and bring to a simmer on low heat. Simmer for 10 Minutes add coconut milk and mix well. Season with salt and garnish with fresh basil or fresh coriander leaves. Serve with Rice, Roti or Naan bread.
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