30 Minute Vegan Tikka Masala Recipe


  • 2 large Onions
  • 1 tablespoon Coconut Oil / Olive Oil
  • 4 large Tomatoes
  • 1 tablespoon Cumin Seeds
  • 1 tube of Tomato Puree
  • 1 teaspoon fresh finely chopped Ginger
  • 1 teaspoon Garlic Powder / 1 clove of diced Garlic
  • 16oz / 230ml / 2 cups of Water
  • 1 teaspoon Chilli Powder
  • 1 teaspoon Ground Coriander.
  • 1 teaspoon Turmeric, ground or fresh and finely diced
  • 3 heaped tablespoons of Garam Masala
  • 350g / 12oz / 1 pack of Tofu OR two cans of 250g / 8oz / two cans of ready to eat Chickpeas
  • (optional) 250ml / 8oz Single Soya Cream.


  1. Put a largeĀ saucepanĀ on the hob with medium heat and add 1 tablespoon of coconut/olive oil.
  2. Finely chop the onions while the coconut oil melts.
  3. Add the cumin seeds to the pan and roast for around 2-3 minutes or until golden brown.
  4. Add the onions to the pan. Stir for around 3-4 minutes or until the onion softens.
  5. Add a dash of water to fuse everything together and to keep the onion from sticking.
  6. Finely chop the tomatoes and add to the mixture, stir for around 2 minutes or until everything is soft.
  7. Add the tomato puree and a cup / 8oz / 115ml of water. Keep stirring the mixture.
  8. Add a teaspoon of ginger, garlic, turmeric, coriander and chilli powder and more water if necessary to keep the mixture fluid.
  9. Stir well and simmer on a lower heat.
  10. Add 3 tablespoons of garam masala and stir until the mixture is browner.
  11. (optional) Add the carton of single soya cream. Stir until cream is incorporated into the mixture fully.
  12. Add the pack of chopped tofu OR two cans of chickpeas. Stir well.
  13. Simmer for 15 minutes, or longer for maximum flavour.

Like our ‘Vegan Tikka Masala Recipe’? Pin it!

vegan tikka masala recipe

Show More

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Back to top button