Vegan Tikka Masala

lazy

In this vegan tikka masala, asparagus and chickpeas are simmered in a tomato-coconut masala sauce infused with spices. 30 minutes and one pan, it's one to add to your arsenal!

Main ingredients

COCONUT CREAM

LEMON

CHILLIES

WATER

ASPARAGUS

CHICKPEAS

CILANTRO

TOMATO SAUCE

OIL

BAY LEAF

CUMIN

TURMERIC

ASAFOETIDA

SALT

LIME

Step 1

Start off by preparing the coconut sauce by mixing the coconut cream and water. Stir well to combine.

Step 2

Next, make the tikka masala sauce by heating olive oil on medium heat, and add cumin, bay leaf and asafoetida.

Step 3

Once the cumin seeds release their flavour, add the tomato sauce. Due to spluttering, you will need to reduce the heat.

Step 4

While the tomato sauce simmers, stir in the coconut sauce and turmeric and stir to mix.

Step 5

Add asparagus and chillies and mix thoroughly to coat the pieces with the tikka masala sauce. Cover and cook for 5-6 minutes.

Step 6

Finally, add chickpeas, cilantro and salt, cover and cook for an additional 2-3 minutes and finish with lime juice.

25 grams net carbs

Plant-powered

Excellent source of iron

Nutrition facts per serving

High source of vitamins A & C

Excellent source of fibre

View Recipe

LAZY

Vegan Tikka Masala

YIELD

Total time

Protein

FIBRE

4 servings

30 minutes

11 g

10 g