Amazing Vegan Tikka Masala! It’s an Indian-spiced masala sauce stewed with marinated soy curls and served over cilantro rice for a delicious vegan and gluten-free meal. Serve it with homemade naan and salad.
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If you know anything about me, then you know I LOVE LOVE LOVE curry. Give me all the curries and I am one happy gal. Perhaps, that’s why you’ll find so many vegan curry recipes on my blog.
I’m also REALLY digging soy curls recently. They are the perfect low-processed chicken replacement for Chicken Caesar Salad and Sheet Pan Chicken Fajitas. And since those recipes have been such a huge hit at my home and yours, I decided to give it another go with this vegan chicken tikka masala.
I think you’re going to love this vegan Tikka Masala as much as I do. Its:
- rich and creamy
- packed with protein
- hearty and wholesome
- spiced to PERFECTION
Ready to take a closer look? Let’s dive in!
What is Tikka Masala?
Traditionally served with chicken, Tikka Masala is an Indian dish made with roasted and marinated chicken stewed together in a rich curry sauce that is spiced with garam masala, coriander, cumin, and turmeric. It is served over rice or with flatbread.
Since this dish is traditionally made with chicken, the first step is figuring out the best plant-based chicken replacement. Of course, I turn to my go-to chicken substitute: soy curls.
Recommended Ingredients & Equipment
Chana Masala is super simple to make. It can be made in two simple steps, in just one pot, and in about 30 minutes!
Ingredients & Substitutions
- Oil- I recommend coconut oil but any high heat oil will do.
- Soy Curls – If you can’t find soy curls at your grocery store, they can be found online (<<affiliate link). For a soy-free option, use cauliflower florets.
- Vegetable Broth
- Spices – You will need garam masala, cumin, turmeric, and salt.
- Onion
- Garlic
- Fresh Ginger
- Tomato Sauce
- Cashew Cream – Cashew cream is a combination of raw cashews, water, lemon juice, and salt.
- Fresh Cilantro
Recommended Equipment
You don’t need much for this recipe. A high quality soup pot, a good chef’s knife, cutting board, and basic kitchen utensils are all you need.
In addition, I highly recommend a Vitamix to make the cashew cream. These blenders can be pricy, but my Vitamix is, by far, the most used gadget in my kitchen. Most other blenders are simply not powerful enough to create a cream out of cashews. (<<affiliate links)
Step-by-Step Instructions
As I said, this recipe is very straight forward. It’s a matter of cooking your rice, sautéing your soy curls chicken, and cooking it all together in a rich and creamy Masala sauce.
Step One- Make the Cashew Cream
Begin by making the cashew cream. When it comes to cashew cream, you really should use a high-powered blender. I recommend a Vitamix, which is what I use. These blenders can be pricy, but my Vitamix is, by far, the most used gadget in my kitchen. Most other blenders are simply not powerful enough to create a cream out of cashews and you’ll end up with gritty cashew cream.
With a Vitamix, you can just throw your ingredients into the blender and blend for about 30 seconds until you have a smooth, delicious cream. So easy!
Step Two – Marinate the Soy Curls
Whisk together the vegetable broth and spices for the marinade. Transfer to a shallow baking dish and add the soy curls. Make sure the soy curls are fully submerged so that they can properly rehydrate. Marinate for at least 10 minutes.
Step Three – Make the Sauce
Strain the soy curls, reserving the marinade, and sauté them in a heavy-bottomed pot. Sauté for about 5 minutes until they begin to brown on all sides. Add the marinade and bring to a heavy simmer. Simmer until all the marinade has evaporated. Transfer the soy curls to a plate and return the pot to the stovetop.
In the same pot sauté the onions, garlic, and ginger until the onions are translucent and fragrant. Add the spices, tomato sauce, and water, stirring to combine. Return the soy curls to the pot along with the tomato sauce and simmer for 5 minutes, until everything is cooked all the way through. Stir in the cashew cream and cilantro and remove from heat.
Serving and Storing
Serving – Serve this dish immediately over rice, quinoa, or for a low-carb option, serve over cauliflower rice.
Storing – Store leftover curry in an airtight container in the refrigerator for up to 3 days. To eat leftovers, gently reheat the stir fry over the stove or in the microwave until heated all the way through.
Tips and Tricks
- Make sure the skillet and oil are very hot before adding the soy curls. This helps make sure they get a nice brown, somewhat crispy coating to them.
- Make the rice fresh when you serve the curry. If you want to make the curry the day before serving, you can, just make the rice when you intend to serve the curry. Rice tastes best fresh and often doesn’t store well.
- For a low carb option, serve this dish over cauliflower rice.
Frequently Asked Questions
Yes, it is!
Soy curls are a dehydrated soy product made by soaking the beans in fresh water and then constantly stirring them while they cook. They then get dried at low temperatures which hold in the nutrients making soy curls a fiber and omega-3 rich food. Also, they are delicious.
Most well-stocked grocery stores carry soy curls in the bulk section. If you can’t find them at your local grocery store, pick some up online. (<<affiliate link)
No. You can also use cauliflower as a chicken substitute for this recipe. If you are doing that, I recommend using this recipe.
I do love cashew cream for this curry but if you don’t have a Vitamix or access to raw cashews, the creaminess of this recipe can be substituted with full-fat coconut milk.
More Vegan Curry Recipes
- Red Lentil Cauliflower Curry
- Eggplant and Chickpea Curry
- Thai Sweet Potato Curry
- Thai Green Curry
- Pumpkin Peanut Curry with Tofu
Check out all my vegan curry recipes for more dinner inspiration.
Vegan Tikka Masala with Soy Curls
Ingredients
Vegan "Chicken"
- 2 tbsp. cooking oil
- 2 cups soy curls
- 2 cups vegetable broth
- 2 tsp. Garam Masala
- 1 tsp. turmeric
- 1 tsp. ground cumin
- 1/2 tsp. salt
Masala Sauce
- 1 tbsp. cooking oil
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and minced
- 1 tsp. Garam Masala
- 1 tsp. ground cumin
- 1 tsp. turmeric powder
- 1 tsp. coriander
- 1 (14oz) can tomato sauce
- 1/2 cup water
- 1 cup cashew cream
- salt, to taste
- 4 tbsp. fresh cilantro, minced
Cashew Cream
- 1 cup raw cashews
- 3/4 cup water
- 1 tbsp. fresh lemon juice
- 1/2 tsp. salt
Everything Else
- 1 cup (uncooked) Jasmine rice,
- 1 tbsp. fresh cilantro, minced
Instructions
- Begin by making the cashew cream. In a high-powered blender, such as a Vitamix, combine all the ingredients for the cashew cream, placing the water at the bottom. Blend on high until completely smooth. Set aside.
- Combine the ingredients for the Masala Soy Curls except for the cooking oil- you will use that to sauté the soy curls later. Marinate the soy curls for 10 minutes.
- Meanwhile, make rice. Bring 2 cups of water to boil. Add rice, cover, and reduce heat to a simmer. Simmer for 20 minutes until all the water has evaporated and the rice is fully cooked. When the rice is done, stir in 1 tablespoon minced cilantro and set aside.
- Add two tablespoons of cooking oil to a large soup pot over medium heat. Strain the soy curls, reserving the marinade, and add them to the pot to sauté. Sauté for about 5 minutes until they begin to brown on all sides. Add the marinade and bring to a heavy simmer. Simmer until all the marinade has evaporated. Transfer the soy curls to a plate and return the pot to the stovetop.
- Add the remaining 1 tablespoon of cooking oil to the pot. Sauté the onions for 4-5 minutes, until they are translucent. Add the garlic and ginger and sauté for an additional 60 seconds. Once fragrant, add the spices, tomato sauce, and water, stirring to combine. Return the soy curls to the pot along with the tomato sauce and simmer for 5 minutes, until everything is cooked all the way through. Stir in the cashew cream and cilantro and remove from heat.
- Serve over cilantro rice with fresh naan.
Notes
- Do I have to use soy curls? No. You can also use cauliflower as a chicken substitute for this recipe. If you are doing that, I recommend using this recipe.
- Can this recipe be made without cashew cream? I do love cashew cream for this curry but if you don’t have a Vitamix or access to raw cashews, the creaminess of this recipe can be substituted with full-fat coconut milk.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Tim Vining says
Amazing!!! I used soy chunks in place of soy curls and it was just as good.
KB says
I see what I did. I should have put one group or spices in the marinade and the same spices in the sauce.
Despite my mistake it came out good. Please delete my question
KB says
In the instructions you say to put in the tomato sauce, water and spices.
Am I supposed to reserve an amount of water from something? What water? What spices? Everything listed here I put in the marinade, were there supposed to be spices at the end added?
Kerry L says
Absolutely delicious! I air fried the soy curls, omitted oil and added roasted broccoli. Satisfying on a chilly night.
Deb Z says
Looks terrific! Do you soak the cashews before putting them in the blender?
Sarah says
Hi, when you say tomato sauce do you mean tinned tomatoes, ketchup or passata?
Bernie Christie says
Tried this recipe and LOVED it!! So glad to see more recipes with Soy Curls! I should have added a veg side dish but was so anxious to try it & it was awesome. Not hot at all but great level of spice and the cashew cream makes it very rich!
Laysi says
Best tikka masala I’ve ever made, hands down! I forgot to give you five stars in my first review!
Ardis H says
This was fabulous! OMG! I did use soy curls but the cashew cream is really not something I liked. I’ll try to coconut cream the next time!
Jenny C says
Unbelievably fantastic! I saved this recipe from the internet for months – I was afraid to make cashew cream and use soy curls. But it was such a great recipe and easy! I can’t wait to make it again!
PS – I love your cookbook!
Matt says
I love, love, love this recipe. I have been struggling to find a great soy curl recipe and gave this a try. Boy am I glad I did. My entire family took one bite and all said “wow!” all at the same time (would have been a great commercial). I will be adding this to my “great foods” rotation. Thank you so much for sharing.
Barrigitis says
I really enjoyed cooking it and the result is terrific!
Two question
What weight in each service?
How Did you get the nutritional Fact?
I tried doing your proportions and I did only get 15g of proteins
Thx in advamce
Cheryl says
I enjoyed this exactly as written. May add a hot pepper next time for my guys who like a little more heat.
Looking forward to more soy curls recipes.
Dawn says
Do you think young jackfruit would work as a substitute for soy curls?
Sarah McMinn says
I wouldn’t recommend it. I’ve seen cauliflower Tikka Masala and chickpea. Those might be better alternatives.