Vegan/vegetarian tikka masala

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Julienne the onion and put them in a big pot with 30 ml of oil on high heat. Add 100 ml of water and cover with lid. After 10 minutes, remove the lid and reduce the heat to medium high. Leave for 30 minutes to caramelizing and stir occasionally. Meanwhile, go to the next steps

Step 2

Hydrate the soy meat. In a big bowl, put the soy meat, the vegetable broth, the water and the curry powder. Leave for 10 minutes, in the meantime, make the garam masala.

Step 3

Add the spices for the garam masala to a small skillet and toast them for 1-2 minutes on medium-high heat, until fragrant. Wait a bit to cool and finely ground in a spice grinder or pestle and mortar.

Step 4

Finely ground the spices in a spice grinder or pestle and mortar. Store in a glass jar, it will keep fresh at least a month at room temperature

Step 5

When the soy meat is hydrated, drain through colander and press on it to get the extra water and soy taste out. Transfer back to bowl

Step 6

Make the marinade for the 'chicken'. Add the rest of the ingredients for the meat and combine

Step 7

When the onions are nice and brown, add 1 tbsp of oil, the garlic, ginger, chili and turmeric and cook on high heat for 1 minute.

Step 8

Add the garam masala and while stirring, let it toast for 30-60 seconds

Step 9

Add the diced tomatoes and let it cook for another 3 minutes, turning down the heat to medium high

Step 10

Add salt and simmer the masala for 15 minutes, covered and on low heat

Step 11

Add the coconut milk and 'chicken'. Let it simmer, uncovered for another 10 minutes

Step 12

Serve with rice, roti and/or naan and garnish with cilantro/red pepper (flakes). Enjoy!