Mushroom and Chickpea Tikka Masala
A wonderfully full-bodied and delicious vegan tikka masala with king oyster mushrooms and chickpeas. Perfect for the kids!
Servings 4 people
- 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
- 1½ tsp ground cumin
- ½ tsp ground cardamom
- 2 tsp paprika
- ½ tsp nutmeg
- 1 tbsp nutritional yeast
- 5 garlic cloves, minced
- 1 tbsp finely grated fresh ginger
- 400 g / 14 oz can chickpeas, drained
- 1½ 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 cooked 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.
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