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.
- 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
- 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.
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
- Serving Size: 1.5 cups
- Calories: 209