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Creamy Vegan Tikka Masala Potato Curry

Creamy Vegan Tikka Masala Potato Curry

This Creamy Vegan Tikka Masala Potato Curry is rich, creamy, and packed with flavor! Tikka masala has got to be my favorite currys. Well, it’s one of the first types of curries I ever tried.

I fell in love with Indian food quite quickly. After I had my first ever curry, I thought that’s amazing – how have I missed this! I was like 17 when I first had a curry. So, since then curries have been part of my weekly meals without a miss!
There is nothing better than a hot curry on a Friday night after a long week. Today, I am sharing my potato tikka masala curry with delicious juicy cauliflower florets and heart chickpeas.

Creamy Vegan Tikka Masala Potato Curry

How To Make Creamy Vegan Tikka Masala Potato Curry:

The method for this recipe is simple; you make a creamy sauce ouf of cashews and spices, then you simmer that with the cauliflower and potatoes. Finally, the chickpeas are added.

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.


Do let me know how you found this Creamy Vegan Tikka Masala Potato Curry if you do try it though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!

Also, I would really appreciate it if you check out my very first E-Book, it’s a 70-page book, full of beautiful, easy, and delicious vegan recipes! Click HERE to find out more!

Creamy Vegan Tikka Masala Potato Curry

This vegan tikka masala is rich, creamy and packed with flavor! Made with tender cauliflower florets and hearty chickpeas are simmered in a spicy cashew tomato sauce
5 from 2 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Servings 6
Calories 499 kcal


  • 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
  • 4 cups /256g of cauliflower florets
  • 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.


If you are using a low powered blending device, I recommend blending the cashews and 1/4 cup of water to a smooth paste first. Then add the remaining ingredients and blend until smooth.


Calories: 499kcal
Keyword creamy, curry, dairyfree, dinner, vegan
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  • Reply
    20 August 2020 at 15h15

    Looks delish but do you put the potatoes in with the other ingredients? It doesn’t say in the directions or do you put them in first?

    • Reply
      21 August 2020 at 9h30

      Hey! Thank you for noticing that, I have updated the recipe, you should add the potatoes on step five together wit the cauliflower! I hope you enjoy it 🙂

  • Reply
    2 June 2021 at 0h03

    5 stars
    A bit late, but how much cauliflower should be added to this dish. There is no mention of it until directions say to add it.

    • Reply
      2 June 2021 at 13h09

      Hey there, I am really sorry that I missed putting that in. It should be 4 cups/256g grams!

  • Reply
    Rudy Singh
    30 December 2022 at 7h20

    5 stars
    Your recipe was fantastic. It came out really well and tasty. Thank you

    • Reply
      30 December 2022 at 13h13

      This made me happy <3

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