Vegan Tikka Masala
Ingredients
- 1 (16 ounce) package extra firm Nasoya tofu, drained and ½ inch cubed
- 3 cloves garlic, minced
- 1 white onion, diced
- 1 red bell pepper, cut into chunks
- 2 medium carrots, sliced
- 1½ C diced gold potatoes* (from about 2-3 medium gold potatoes)
- 2 C cauliflower florets
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can lite coconut milk (can also use full fat coconut milk)
- ½ TBSP pure maple syrup
- ½ TBSP freshly grated ginger
- 1 TBSP garam masala
- 1½ tsp cumin
- 1 tsp coriander
- ½ tsp ground turmeric
- ¼ tsp paprika
- ¼ tsp cayenne pepper, plus more if you like things a little spicier
- ½ tsp salt
- Freshly ground black pepper
- ¾ C frozen peas
- Fresh chopped cilantro, for garnishing
Directions
- In a large slower, add garlic, diced onion, sliced carrots, cauliflower florets, diced potatoes, tomato sauce, coconut milk, maple syrup, fresh ginger, garam masala, cumin, coriander, turmeric, paprika, cayenne pepper, salt and black pepper. Stir to combine. Add in tofu cubes, and give a gentle stir. Cook on high for 3-4 hours or low for 6-7 hours.
- Before you are ready to serve, stir in the frozen peas and allow to cook uncovered for 5-10 more minutes. Serve with as is with a side of naan bread, or with brown rice or quinoa. If you are not vegan, I suggest serving with yogurt! Garnish with cilantro before serving. Serves 4-6.