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A black serving bowl with curry on a wooden table.

Vegan Tikka Masala

A wonderfully full-bodied and delicious vegan tikka masala with king oyster mushrooms and chickpeas. Perfect for the kids!
4.59 from 12 votes
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Course: Main
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 1 hour
Resting time: 5 minutes
Total Time: 1 hour 10 minutes
Servings: 4 people
Calories: 378kcal
Author: Amanda Logan

Ingredients 

  • 8 King oyster mushrooms
  • 2 tablespoon vegetable oil
  • 1 large brown onion, finely diced
  • 1 tablespoon garam masala
  • 2 teaspoon ground coriander
  • 1 teaspoon turmeric
  • teaspoon ground cumin
  • ½ teaspoon ground cardamom
  • 2 teaspoon paprika
  • ½ teaspoon nutmeg
  • 1 tablespoon nutritional yeast
  • 5 garlic cloves, minced
  • 1 tablespoon finely grated fresh ginger
  • 400 g / 14 oz can chickpeas, drained
  • cups tomato passata
  • 1 tablespoon tomato paste
  • 1 cup coconut milk
  • 1 cup vegetable stock
  • 1 cup water
  • 1 teaspoon sea salt
  • 1-2 cups baby spinach
  • 1 to 2 tablespoon vegan buttery spread
  • naan bread or papadums to serve
  • 3 cups cooked basmati rice to serve

Instructions

  • 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. 

Nutrition

Calories: 378kcal | Carbohydrates: 35g | Protein: 10g | Fat: 24g | Saturated Fat: 17g | Sodium: 1653mg | Potassium: 881mg | Fiber: 9g | Sugar: 7g | Vitamin A: 2020IU | Vitamin C: 15.6mg | Calcium: 91mg | Iron: 6.2mg
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