Here is my super-duper easy recipe for vegan tikka masala curry – a healthy and high protein dinner that is perfect for making in bulk.
This delicious recipe is made with tofu and sweet potato and makes 6 portions.
Macros: P 21g / C 41g / F 24g
Calories: 464 per serving
✯ The recipe:
50g coconut oil
2 onions, diced
45g tikka paste (see below for the recipe I use)
600g sweet potato, peeled and cubed
1 red pepper, diced
1 tin of tomatoes
45g tomato puree
30g coconut sugar
300ml vegetable stock
680g firm tofu
90g cashew cream (made by blending cashews with a little water)
90g plain soya yoghurt
100g curly kale
Fresh coriander to serve
1. Fry the onions and tikka paste in the coconut oil for 5 minutes over a medium heat.
2. Add the sweet potato, pepper, tinned tomatoes, tomato puree, sugar and stock. Simmer for 25 minutes.
3. Whilst the curry is simmering, brown off your tofu in a little coconut oil for 10 minutes.
4. Once your curry has cooked for 25 minutes, add your tofu, cashew cream and soya yoghurt. Cook for 10 minutes and then serve with a sprinkling of fresh coriander.
My blog – www.aveganvisit.com (lots of delicious vegan recipes!)
The tikka paste recipe I use – you can also buy tikka paste in the supermarket.
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