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.
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
- 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.