Made with shredded king oyster mushrooms and protein-rich chickpeas, this family-friendly, authentic vegan tikka masala recipe creates a curry so close to the traditional chicken version, it’s a little freaky. Yet, it’s vegan, gluten-free, kid-friendly and and bloody good.
It has been too long between curries on this blog and it’s high time I remedied that. Butter chicken and tikka masala were two of my favourites BIWV (before I went vegan) and I am so happy to be able to re-create one of them now. This authentic vegan tikka masala is a freakish ringer for traditional chicken tikka masala and that’s not just my completely veganised tastebuds talking. I have the full backing of my carnivorous husband. This baby is the real deal.
The not-so-sneaky-trick to this curry is using king oyster mushrooms. Currently one of my favourite things to cook with, king oyster mushrooms are delicately flavoured taking on any sauce or seasoning you care to pair them with. Also, their texture when shredded is pretty chicken-esque.
Non-traditionally I have added chickpeas and baby spinach to this recipe but I never like to miss an opportunity to add protein and iron to my recipes. Especially when MY DAUGHTER EATS IT! No, I’m not yelling at you. I am a little excited though because if you’ve been here before you might recall my ongoing battle to get my four year-old to eat well. She has recently added mild curry to her approved list. Who would have thunk it? A family-friendly curry.
While my husband likes his vegan tikka masala with a little added chilli, the Elf and I are more than happy with the warming mix of traditional spices and tomato based sauce as is. That’s the beauty of this family-friendly curry; those that like it hot can add a little spice while us less adventurous types can enjoy this much-loved curry’s slightly buttery, full-bodied tomato and cream flavour. Served with aromatic basmati rice and naan bread, this vegan tikka masala is quickly becoming one of our family favourites.
Vegan tikka masala with king oyster mushrooms and chickpeas from My Goodness Kitchen.
- 8 King oyster mushrooms
- 2 tbsp vegetable oil
- 1 large brown onion, finely diced
- 1 tbsp garam masala
- 2 tsp ground coriander
- 1 tsp turmeric
- 1.5 tsp ground cumin
- 1/2 tsp ground cardamom
- 2 tsp paprika
- 1/2 tsp nutmeg
- 1 tbsp nutritional yeast
- 5 garlic cloves, minced
- 1 tbsp finely grated fresh ginger
- 400 g can chickpeas, drained
- 1.5 cups tomato passata
- 1 tbsp tomato paste
- 1 cup coconut milk
- 1 cup vegetable stock
- 1 cup water
- 1 tsp sea salt
- 1-2 cups baby spinach
- 1 to 2 tbsp vegan buttery spread
- naan bread or papadums to serve
- 3 cups basmati rice to serve
Trim and discard the woody bases of the king oyster mushrooms and wipe the remaining with a cloth to remove any dirt. Carefully drag fork prongs down the length of each mushroom to shred the "meat". Set aside.
Heat the vegetable oil in a pan over low to medium heat and add the onion to sauté for 2 minutes. Add the garam masala, coriander, turmeric, cumin, cardamom, paprika, nutmeg, nutritional yeast and stir though the onions before cooking for another minute.
Add the garlic and ginger and sauté for a minute before stirring in the shredded mushrooms and chickpeas.
Add the tomato passata, tomato paste, coconut milk, stock and water and stir well. Add the sea salt and increase the heat to high to bring the mixture up to a boil before reducing the heat to low again and cooking at a simmer for around 40 - 50 minutes or until the mixture has thickened.
Remove from the heat and stir through the baby spinach and vegan butter. Allowing the curry to sit for 5 minutes for the spinach to wilt. Serve with basmati rice and either papadums or naan bread.