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+ servings

Creamy Vegan Tikka Masala Potato Curry

Elena
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
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main Course
Cuisine Indian
Servings 6
Calories 499 kcal

Ingredients
  

  • 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.

Instructions
 

  • 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.

Notes

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.

Nutrition

Calories: 499kcal
Keyword creamy, curry, dairyfree, dinner, vegan
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