Vegan tikka masala
*Plus 2 hours of resting
This is a richly flavored, spiced dish with a subtle spicy kick and an irresistible warm, exotic flavor that transports us to South Asia: that of garam masala.
Garam masala is a highly prized spice blend used especially in India, where we can find different blends under the same name, each with a different set of spices, although they usually contain cardamom, black and white pepper, clove, coriander, nutmeg, cinnamon, cumin and star anise among their main ingredients.
In Hindi, garam means "hot" and masala means "seasoning", so the term covers any spice blend that gives the dish that delicious, hot and spicy flavor.
This 100% plant-based tikka masala lets us enjoy this irresistible spice blend in one of the most delicious ways, and it can also be served with basmati rice to add a truly exquisite touch of mildness.
Nutritionally, this dish is very rich in complete protein, carbohydrates, lycopene, alliin, allicin, flavonoids, isoflavones, omega-3 and omega-9 fatty acids, fiber, terpenoids, curcumin, turmerone, caffeic acid, vitamins A, C, E, K and the B group (B1, B2, B3, B5, B6 and B9, or folic acid); sulfur, boron, calcium, copper, chromium, phosphorus, iron, magnesium, manganese, potassium, selenium, sodium and zinc.
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- Step 1Soak the soy protein in hot water for 30 minutes and, meanwhile, mix all the spices in a bowl or plate, stirring until the mixture is uniform.
- Step 2Thinly slice the garlic cloves and, in another container, mix them with the yogurt, the grated ginger and half of the spice mixture we prepared. Stir everything and add the very well drained soy protein. Mix everything well and put the bowl in the fridge, well covered with a clean cloth, for about 2 hours so the soy absorbs the flavor of the spices.
- Step 3Peel the tomatoes, remove the seeds and cut them into small pieces. In a pan, heat the oil and, when it is warm, add the chopped tomato and cook for 10 minutes over medium heat until softened. After this time, turn off the heat and set aside.
- Step 4Chop the onion, put it in the blender jar together with the tomato sauce, the black pepper and the other half of the spices, and blend until you have a smooth paste.
- Step 5Put the pan with the tomatoes back on the heat and, once hot, add the contents of the blender jar and mix well with the tomatoes. Cook for 10 minutes over low heat and then blend everything again. Set aside.
- Step 6Take the bowl with the seasoned soy out of the fridge and transfer it to a pot. Add the sauce we just prepared in the pan, add the coconut milk (shaken beforehand) and heat the pot over low heat for 20 minutes, stirring often so the sauce doesn't stick to the pot. After this time, turn off the heat and serve piping hot.