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Indian cuisine has literally thousands of different curries, but one of the most beloved the world over is Tikka Masala, which is typically made with chicken but can easily be turned into a delicious vegetarian version.
Although Tikka Masala was actually created in the UK, it is now a mainstay on menus at Indian restaurants across the world. It consists of chicken, or sometimes chunks of paneer (hard Indian cheese), marinated in yogurt, roasted, then stewed in a tomato gravy seasoned with an array of warming spices.
About This Vegetarian Tikka Masala
This vegetarian Tikka Masala takes a slightly different approach, using jackfruit and chickpeas as the base rather than chicken or cheese. Jackfruit is often used in Indian cooking and is actually a member of the fig family. As it stews in the vibrant tomato curry sauce, the jackfruit cooks down into tender shreds just like chicken or pork would and slowly soaks up the flavour of the spices.
The chickpeas add a nice nutty flavour and some healthy protein. The magic of the sauce is in broiling chunks of onions beforehand to develop a smoky-sweet char. This recipe calls for garam masala, the ubiquitous Indian spice blend made of cinnamon, clove, coriander, cumin, and more. It should be fairly easy to find in the international aisle, but if its not available, just add some ground cinnamon and cumin.
This vegetarian Tikka Masala can very easily be made vegan by swapping out the yogurt for a dairy-free version and using almond, coconut, or oat milk.
Jackfruit and Chickpea Vegetarian Tikka Masala
Shreds of tender jackfruit stand in for the chicken in this richly-spiced vegetarian Tikka Masala recipe.
Ingredients
- For the Jackfruit:
- cup whole milk Greek yogurt (or cup sour cream, or cup vegan yogurt)
- 1 teaspoon black pepper
- 1 teaspoon ground turmeric
- 1 tablespoon garam masala (or 1 teaspoon each ground cinnamon and cumin)
- 2 tablespoons chili powder
- zest and juice of 1 lemon
- 2 teaspoons fresh ginger (minced, or 1 teaspoon dried ginger)
- 4 cloves garlic (minced)
- salt to taste
- 1 17- ounce 481 grams can jackfruit chunks in brine (NOT in syrup), drained and rinsed
- 3 tablespoons vegetable or canola oil
- For the Tikka Masala:
- vegetable or canola oil for cooking (as needed)
- 1 large white onion (quartered)
- 4 cloves garlic (whole)
- 2 cups dry basmati rice
- 1 teaspoon fresh ginger (minced, or teaspoon dried ginger)
- 1 15.5- ounce 439 grams can chickpeas, drained
- 2 15.5- ounce 439 grams cans fire-roasted tomatoes, or stewed tomatoes
- 2 tablespoons red wine or apple cider vinegar
- 1 teaspoon chili powder
- teaspoons turmeric powder
- 2 teaspoons garam masala (or teaspoon each ground cumin and cinnamon)
- cup heavy cream or non-dairy milk
- 1 bunch cilantro (roughly chopped)
- salt and pepper to taste
Directions
For the Jackfruit:
- Stir together all the ingredients for the marinade in a large bowl. Add the jackfruit to the bowl and mix to coat evenly.
- Allow the jackfruit to sit in the marinade for 20 minutes.
- Heat the broiler on the oven to high and lay out the jackfruit onto a foil-lined sheet pan. Broil for 3-4 minutes on one side, then flip the chunks over and broil for 3-4 minutes on the other side. Once broiled, set aside until they're ready to be added into the sauce. You can broil the jackfruit as the tomatoes and onions are simmering.
For the Tikka Masala:
- Heat the broiler on the oven to high. Toss the quartered onions and the garlic with enough oil to coat them evenly. Lay them out onto a sheet tray and broil for 3-5 minutes until lightly charred. As the vegetables are broiling, put 2 cups of dry basmati rice into a pot and steam according to the directions on the packaging.
- Heat some oil in a large pot over medium heat. Add the broiled onions and garlic into the pot along with the minced ginger and chickpeas. Sauteat medium heat for 2-3 minutes.
- Pour the tomatoes, vinegar, and dried spices into the pan, bring the liquid to a boil then reduce the heat to a simmer. Simmer for 10 minutes to get the tomatoes and onions soft.
- Turn off the heat and pour the contents of the pot into a blender. Add the cream or non-dairy milk to the blender. Blend for about 30 seconds on a low speed. The sauce should be semi-smooth but still with some small chunks of tomato and onion. Once blended, return the sauce to the pot.
- Alternatively, if you have a hand blender, you can also blend everything directly in the pot.
- Add the broiled jackfruit into the pot and simmer, uncovered, for 15-20 minutes or until the jackfruit is tender and starts to shred. Season to taste.
- Serve the hot Tikki Masala over the steamed rice and garnish with chopped cilantro.
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