Recipes
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Vegan Tikka Masala

Vegan Tikka Masala

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Making your own homemade curry paste is so much easier than you would think and also tastes incredible! This is a great recipe to keep on hand to impress guests or to replace a takeaway meal.

  • Recipe by Veggieful
  • Serves 4
  • Prep Time 10 minutes
  • Cooking Time 20 minutes
Ingredients
  • Paste:
  • 3 garlic cloves
  • thumbsize piece ginger
  • 1 long red chilli
  • 2 tablespoons tomato paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon garam masala
  • 1/4 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon dried coriander leaves
  • 1/4 cup shredded coconut
  • 1/4 cup slivered almonds
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 2 tablespoons water
  • Other:
  • rice, to serve
  • 1 tablespoon olive oil
  • 1 brown onion, diced
  • 2 big handfuls (25g) de-stemmed kale leaves
  • 3 cups diced pumpkin
  • 4 cups Soy Milky Lite
  • 400g can brown lentils, drained
  • 1/2 tablespoon brown sugar
  • big pinch sea salt and freshly cracked black pepper
Instructions
  1. Prepare the rice according to packet instructions.
  2. Steam the pumpkin until nearly tender and set aside.
  3. Prepare the curry paste by adding all 'paste' ingredients to a processor and processing until smooth. Set aside.
  4. In a pan on medium to high heat, add the oil and onion and sauté for a couple of minutes until the onion has become transparent. Add in the paste and sauté for another minute until fragrant. Add the kale leaves and the steamed pumpkin and sauté until the kale has wilted, then add the lentils and stir until combined. Pour in the soymilk, brown sugar and season with salt and pepper. Allow it to simmer for a few minutes until it has slightly thickened, the flavours have developed and the pumpkin is tender.
  5. Serve immediately with rice.
Nutritional Analysis – Amount per Serve
Energy 1930kJ
Protein 23.6g
Total Fat 15.0g
Saturated Fat 3.1g
Carbohydrate 63.5g
Sugar 17.2g
Sodium 207mg
Calcium 410mg