80/20 Vegan Tikka Masala

indian · 80/20 · meal-prep-friendlyComplexity: easy

Scale

This started from School Night Vegan's version, but I've simplified it drastically so that it's more school nighty.

Daring and JUST both work for the chicken. Preference for the JUST, which is just so good. Chickpeas can also substitute if you're looking for something more whole foods.

Cook the 2 8 oz packs of vegan chicken in a kadai or wok according to the package. Set aside. Don't clean the pan as the browned bits are flavor.
In the same pan, heat the 1 tbsp vegetable oil and sauté the 1 onion for about 5 minutes, until translucent.
Add the 3 cloves of garlic and 1 tbsp ginger. Cook for about a minute.
Add the 1 14.5 oz can of diced tomatoes with green chilies along with the 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp turmeric, and 0.5 tsp garam masala. Cook for a few minutes, letting some of the liquid evaporate.
Transfer the mixture to a blender with the 1 14 oz can of coconut milk. Blend to whatever smoothness you like.
Return the sauce to the pan with the chicken. Simmer uncovered until it thickens. About 5-10 minutes. Turn off the heat.
Stir in the 1 tbsp mango chutney, 1 tbsp lemon juice, and 0.5 tsp salt. Taste and add more salt as needed.
Top with the 2 tbsp fresh cilantro and serve. Great with naan or another flatbread.

80/20 Vegan Tikka Masala · AfterMeat.org

Introduction

Equipment

Ingredients

Instructions