It’s the beginning of cozy soup and stew season (hello almost November?!), and what is cozier than a creamy & spicy tikka masala? Sometimes I have an insane craving for tikka masala - this is my go-to vegan recipe that is always perfectly satisfying! Usually we see recipes for chicken tikka masala - this is a vegan version that is seriously JUST as delicious.
How to serve vegan tikka masala
A very important aspect of a good tikka masala is, of course, the side dish. The substance that is going to soak up the spicy sauce. You can get creative with the side dish! Sometimes I do basmati rice - I usually cook my basmati rice in an Instant Pot following this recipe. Cauliflower rice is also a favorite. Or, some paleo flatbread (like in the photo below) made from cassava flour, oil, salt and baking powder is amazing for dipping.
Also, is it just me, or does everyone feel like crap after eating heavy dishes like this at Indian restaurants? I love that I can make a vegan tikka masala at home, have way more than just one serving, and feel good and perfectly satisfied after.
Recipe tips
Here are a few tips about boiling the sweet potato cubes before adding them to the dish. I’ve used raw sweet potato cubes in this recipe, and I’ve also added pre-boiled cubes - both options work, but it really depends on how big the cubes are, and how long you’re willing to simmer the stew.
If you cut the sweet potatoes into small cubes (smaller than ½-inch), they will cook pretty quickly (probably in 30min or so) so it’s not necessary to pre-boil. But, sometimes I feel like eating big cubes (about 1-inch), and simmering cubes that big takes FOREVER. So, pre-boiling big cubes for about 10min really speeds up the final simmer time.
One of the best things about Indian food is that it gets BETTER the longer it’s in the fridge. Indian food after 2 or 3 days?? THE BEST. Enjoy!
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