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Vegan Tikka Masala Curry
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Vegan tikka masala curry

A healthy, creamy, one-pot wonder and low-fat
Course Main Course
Cuisine Indian
Keyword chickpea, curry, vegan
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 380kcal
Cost £10

Ingredients

Essential

  • 1 medium onion (yellow or red onion)
  • 1 cup red lentils
  • 1 tin tomatoes (or fresh tomatoes)
  • 1 tin cooked chickpeas
  • 1 tin light coconut milk (you can use the full-fat one if you prefer)
  • 3 garlic cloves (or use garlic granules if you don't have the fresh ones)
  • 2 tbsp tikka curry powder
  • 2 - 3 tbsp cooking oil

Optional (or just use whatever vegetables need to be used up in your fridge)

  • 1 medium potato (you can substitute this with sweet potatoes)
  • 2 carrots (you can replace this with courgettes)
  • 2 stalks of celery (you can swap this with red/yellow pepper)
  • 1 lime, juiced
  • 2 tbsp fresh herbs, such as basil, coriander or spring onion
  • ½ tsp cayenne pepper (or red pepper flakes if you like your dish to be spicier)

Instructions

  • Soak the red lentils for half an hour
  • Drain the water from the tinned chickpeas
  • Save the chickpea water for making a vegan mayo (optional).
  • Drain the water from the lentils
  • Gather the rest of the ingredients
  • Finely chop all the vegetables, including onion and garlic.
  • Heat the oil in the saucepan, add chopped onions, and fry until the onion is soft.
  • Add tikka curry powder, and continue cooking for another minute. (see *note 2)
  • Add carrots and mix them with what’s in the pan.
  • Add a bit of water if you feel there isn't enough liquid in the pan.
  • Add garlic and then celery.
  • Add cayenne pepper (optional).
  • Add diced potatoes (make sure they aren’t chunky so they won’t require long cooking time).
  • Add chopped tomatoes and coconut milk.
  • Add drained lentils, and mix them well with all the ingredients in the pan.
  • Add salt and pepper.
  • Turn the heat up. Once the liquid starts boiling in the pan, add chickpeas and set the heat at mid-low. Put the lid on and let it cook another 20 minutes until the potatoes are soft.
  • Taste the dish before serving.

Video

Notes

*note 1: For all the veggies in the 'Optional' ingredients section, you can use whatever vegetables need to be used up in your fridge as long as they don't add strong flavour to the dish.
*note 2: You can add curry powder at this stage, or after you add chopped tomatoes (step 12). Also, turn down the heat when adding curry powder so it won’t get burnt.