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Vegan tikka masala

Ingredients

  • 300 grams asparagus washed, trimmed, cut into medium pieces
  • 4 tablespoons creamed coconut pure
  • 4 tablespoons water hot, to mix with coconut cream
  • 2 cups chickpeas cooked, drained
  • 1 teaspoon cumin seeds
  • 1 bay leaf large
  • 1/4 teaspoon asafoetida
  • 1 cup tomato passata thick coulis tomatoes, no added salt or sugar
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon salt, sea salt
  • 1 jalapeno large, washed, finely chopped
  • 1-1/2 cup cilantro fresh, washed, finely chopped
  • 1/2 lime juice for garnish

Directions

  1. Start by preparing the asparagus; trim the ends, and cut into medium pieces.
  2. Prepare the coconut sauce by mixing four tablespoons of coconut cream with four tablespoons of hot water. If using canned chickpeas, drain and rinse thoroughly. 
  3. Begin the tikka masala sauce, heat olive oil on low/medium heat, and add cumin, bay leaf and asafoetida.
  4. Once the cumin seeds release their flavour, add tomato sauce. Turn the heat to medium and heat for one to two minutes.
  5. Add the coconut sauce along with turmeric and stir well.
  6. Throw in the asparagus and jalapeno, mix thoroughly to coat the pieces with the tikka masala sauce, cover and cook for five to six minutes. You want the asparagus pieces to be slightly crunchy and not mushy.
  7. Add chickpeas along with fresh cilantro and salt, cover and cook for two to three minutes. Serve hot with lime.


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