First recipe of 2018!!! Woohoo!!! And friends, it’s a good one. Well, it is if you like Indian food. If not, um, I’m sorry. But maybe learning to like Indian food could be your new New Year’s resolution, because let’s face it, you already gave up on your other one. 😉 But seriously, folks, this sauce is so warm, comforting, and richly complex, yet it’s easy to make and doesn’t require 15 bazillion spices that you have to get in an ethnic market. Ok, maybe one you might have to hunt a little bit for, but IT’S WORTH IT. I present to you, for the inaugural recipe of the year, Vegan Tikka Masala Simmer Sauce.
Now, let’s get one thing straight right off the bat, ok? I’m not Indian. I do not profess this recipe to be “authentic” in any way, because that would be totally wrong of me to do so. But what I can tell you is that if I was served this at an Indian restaurant, I would be very, very happy, and would mop it up with all of the roti I could eat. And, bonus, it’s a sauce that can be made ahead and frozen for quick weeknight meals that are better than takeout and healthier, too. Let’s do this!
First up, gather your ingredients. It’s a fairly short list for such a complex-tasting sauce:
BASICS – Onion, ginger root, raw cashews (this makes the sauce creamy in lieu of cream, and it has magical thickening properties)
SPICES – Â Coriander, cumin, paprika, cardamom, cayenne (optional!), nutmeg, and salt. See? Nothing TOO crazy if you tend to have a fairly stocked spice cabinet. The cardamom might be a little bit tricky to find, but you should. It’s wonderful.
SOMETHING GREEN – Cilantro. If you’re in the “Cilantro, get behind thee!” camp, you can totally leave this out.
Spices are so beautiful. And damn, they taste good.
Ok, so this is so easy, people. Saute the onion, add the ginger and spices and saute a minute more, blend up the tomato sauce, cashews, and water until creamy, then simmer it all together with your favorite plant-based protein. I love chickpeas in this, but tofu is also great, and you could even just make it totally veg-friendly and simmer in some cauliflower. Or…serve it over cauliflower rice! That’s totally what I should have done for this picture, but I love me some basmati rice, so…
I wish I had leftovers, but Michael ate over half the pan when I made this, so I guess I’ll have to make a double batch next time. You should do that too, because then you can stash some in the freezer and pull it out whenever the Indian food craving strikes.
QUESTION: Do you like the idea of this simmer sauce concept? I plan to do more, but only if you want them. Let me know in the comments! I take requests. 🙂
Print
Print
PinDescription
Healthy Indian food at home that’s better than takeout, and plant-based too! This vegan tikka masala simmer sauce is a great make-ahead for an easy weeknight dinner.
Ingredients
- 1 tablespoon ground coriander
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground nutmeg
- 1 1/2 teaspoons paprika
- 1/2 teaspoon cayenne, optional
- 1 tablespoon peeled ginger root, grated (about a 1-inch piece)
- 1 large white onion, finely chopped
- 1 15oz can tomato sauce
- 1 3/4 cups water, plus more to thin sauce if needed
- 1/2 cup raw cashews
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup chopped fresh cilantro, optional
Instructions
- In a large skillet, saute the onion in for 3-5 minutes, until translucent. I don’t typically use oil for this, but will often add a splash of water if the onions are sticking to the pan.
- Add the ginger, coriander, cumin, cardamom, paprika, nutmeg, and cayenne, if using, and cook for a minute or two, just to wake up the spices. Remove from heat while you blend up the sauce.
- In a blender or food processor, puree the tomato sauce, water, cashews, and salt until smooth.
- Add the sauce mixture to the pan and cook over medium heat until thickened.
- At this point, add your choice of plant-based protein (chickpeas or tofu are great!), simmer until warmed through, adding water a bit at a time if the sauce is thickening too much.
- Serve over rice, cauliflower rice, quinoa, or whatever other starch you prefer, and top with chopped cilantro if you like.
Notes
MAKE-AHEAD TIP: Double or triple the batch and store 1 to 2 quarts in the freezer for future meals. You have all the ingredients out anyway, might as well make them work for you!
Adapted from Epicurious
Nutrition
- Serving Size: 1.5 cups
- Calories: 209
Arlan
Can’t rate Recipe until tried.
Assume one can of chickpeas drained for one batch of sauce?
Beth
I certainly don’t expect rating unless you’ve made it. 🙂 Yes, I typically done one can of chickpeas for one batch, but you could do two if you don’t need it to be extra saucy (I love the sauce so I stick with one). Hope that helps!
Joan
My son’s favourite Indian meal. Can’t wait to try your version. Sounds super healthy too. Thanks for sharing.
Beth
My pleasure, Joan! Can’t wait to hear what he thinks. 🙂
Jenn
I can’t wait to make this! And YES PLEASE more recipes like this. I’m teaching my daughters how to make variations of meals and prepping so when they are on their own they can eat healthier. Thank you!
Kathi
My next meatless Monday dish! Cant wsit to try it!
Beth
Woohoo!!! Can’t wait to hear what you think!
Heidi
My Family loves Indian food. I am vegetarian and my daughter can not eat dairy so this is perfect. Can’t wait to try it and yes, more recipes like this, please!
Beth
Oh this makes me so happy! I hope you’ll let me know what you think. More recipes like this coming soon! 🙂
Shireen
This sounds so tasty, looking forward to trying it very soon. More of this type of recipe would be awesome!
Beth
I’m glad that you’re interested in these kinds of recipes – more to come very soon! 🙂
Surya-Patricia Lane Hood
You din’t give an amount required for the “protein”. How much chickpeas or tofu?
Beth
Sorry about that! I just updated the notes in the recipe. For one batch of the sauce, I typically do 1 15-ounce can of chickpeas (drained), because I like a lot of sauce, but you could go up to 2 cans and it would still be great. For the tofu, I cube up one block and simmer it for 5-10 minutes. Hope that helps!
Nicole
Made this for dinner and it was delicious and really easy!! Paired it with Naan bread and basmati rice. Thank you!
★★★★★
Nadwa
LOVE the recipe
Nadwa
Waiting for another
Thank you for sharing those ideas
★★★★★
Kim
I LOVED the Tikka Masala! It was so easy (because my wonderful daughter made it and I heated it up). The spices are so well balanced and the creamy texture works great with chickpeas and rice. I’m pretty sure I would be able to make this delicious sauce.
Thanks Beth????
Kim
Forgot to rate the recipe. It was fabulous!
★★★★★
Erin
This was absolutely delicious, everyone in my family loved it and went back for seconds even my picky ones. I used a can of garbanzo beans and a half of a block of tofu (because I needed to use it) and it was still plenty saucy. And the leftovers didn’t even make it to lunch the next day! 🙂
★★★★★
Ellen
My family really enjoyed this recipe. Thank you! Do you think it could be made in the instant pot? If so, how?
★★★★★
Beth
Hi Ellen! I’m so glad you and your family enjoyed this recipe! It’s one of my favorites. I’m mulling over how to make this an Instant Pot recipe. Are you thinking of cooking chickpeas from dried as part of the process or would you still use precooked chickpeas?
Ellen
Thank you Beth! I was planning to use pre-cooked chickpeas.
TJ
Wondering if there’s something else I can use instead of the nuts. Allergies.
Beth
Yes! You can use raw shelled pumpkin seeds (pepitas), they’ll work well but will have a slightly different texture as they don’t get quite as creamy. For a different flavor (but still really tasty), you could also use canned coconut milk. I’d start with 1/2 cup and add more as needed to thin it out. Hope that helps!
Natalie
I can’t believe how delicious this was—everyone was licking their plate! I’m not exaggerating when I say it’s better than any cream-based tikka masala sauce I’ve made. We used vegetable broth instead of water, and stirred in roasted cauliflower and peas (and optional grilled chicken for the meat eaters…). I’m totally making a batch to have on hand in the freezer, but it was also easy enough to make on a weeknight. Thank you!
★★★★★
t h
yes, more simmer sauces
Joseph
This recipe was very simple, easy and, most importantly, turned out very tasty. I used chickpeas and Basmati rice and added some lightly sauteed mushroom quarters. Overall, probably the best Tikka Masala I’ve had homemade and pretty close to some good restaurant versions. The jarred alternatives in the stores are horrible and I doubt they are vegan. I do have a question as to when the paprika gets added. I mixed it in with all the other spices and it worked fine. Thank you very much! I now have have a great Tikka recipe to go with my homemade paneer and naan.
★★★★★
Christy K Hawkins
I made this for my family last night. I added soycurls and peas. It was a hit! Everyone loved it. Thank you for sharing a good non-dairy Tikka Masala recipe.
★★★★★
Sarah
What are soycurls??
Barbara Lindberg
Thanks Beth! A wonderful and healthier version of the traditional.
★★★★★
Beth
Thank you, Barbara! <3 How funny, I just made this for dinner yesterday. Kismet! 🙂
Charlie
Got my ingredients and am ready to go. Can’t wait. Just one basic question, perhaps kind of silly. You mention paprika in the ingredients but don’t mention to add it with the others. I’m assuming it goes in with the others, not later, correct?
Beth
Hey Charlie! Yes, it goes in with the other spices. Thanks for catching that for me! I just updated the instructions. So excited to hear how it goes for you! I just made this a few days ago, funny enough. 🙂