This Creamy Vegan Tikka Masala Potato Curry is rich, creamy, and packed with flavor! Made with tender cauliflower florets, hearty chickpeas, and divine jersey royals potatoes that are simmered in a spicy cashew tomato sauce, you’d never guess this cozy curry was dairy-free. A delicious Indian-inspired dinner that tastes like it came from a restaurant and is easy enough for a weeknight!
It took me a long time to familiarize myself with the variety of dishes that make up Indian cuisine. I started out eating Indian food at a buffet, which is really the best way to get started on Indian food if you ask me. Head on over to the vegetarian section and grab a scoop of everything. Who needs labels? If it was meatless, I was happy to have it on my plate.
After that I experimented with some sit-down Indian dining, and I was pretty impressed, and fell in love with Indian food.
I always knew about the chicken tikka masala, it seems to be the most popular Indian curry that’s been shown in the western world. But Indian food is so much more than just tikka masala.
Anyway! I thought it’s my turn to make a Vegan version of this type of curry.
The reason why I have decided to use fancy potatoes like Jersey Royals is that I simply ADORE THEM. So I thought why not put them in this curry! And the result – was fantastic obviously.
But, But, to get to my point – you do not have to use jersey royal potatoes, any potato will do. But I feel like I have to share this special potato with you guys.
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Creamy Vegan Tikka Masala Potato Curry
- 1 cup/150g of raw cashews soaked in water 4-8 hours and drained
- 1 14 ounces can/tin/400g diced tomatoes
- 1 cup/236g water divided, plus more as needed
- 1 tablespoon lemon juice
- 4 garlic cloves
- 2 teaspoons freshly grated ginger
- 1 teaspoon of sriracha sauce or to taste
- 1 tablespoon garam masala
- 2 teaspoon ground cumin
- 2 teaspoons sweet paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon black pepper
- 1 tablespoon canola oil or neutral oil of choice
- 1 medium onion diced
- 10 small jersey royal potatoes they are divine diced into small chunks but regular potatoes are just fine
- 1 14 ounces can/tin/400g of chickpeas, drained and rinsed
- 1 tablespoon brown sugar or sub for maple syrup
- 1 teaspoon salt or to taste
- 1/4 bunch of finely chopped fresh cilantro
- Cooked basmati rice to serve.
- Place the cashews, tomatoes, 1/2 cup of water, lemon juice, garlic, ginger, garam masala, cumin, paprika, coriander, cardamom, nutmeg, cloves, and pepper into the bowl of a food processor.
- Blend until very smooth, stopping to scrape the sides of the bowl as needed. This may take a few minutes.
- Coat the bottom of a large pot or skillet with oil and place it over medium heat.
- When the oil is hot, add the onion and cook it until soft and translucent, about 5 minutes.
- Stir in the cashew mixture, cauliflower, chickpeas, potatoes brown sugar, and 1/2 cup of water.
- Raise the heat and bring the sauce to a simmer.
- Lower the heat and allow it to simmer, uncovered, until the potato is tender, about 20 minutes, stirring occasionally and thinning the sauce with extra water as needed. Be sure to scrape the bottom of the pot with a spoon to prevent the sauce from sticking and burning.
- Remove the pot from heat. Season the curry with salt and adjust any other seasonings to taste.
- Divide onto plates with basmati rice or naan. Sprinkle with cilantro and serve.