Tikka Masala Curry
Tikka Masala Curry
Ingredients
- 1 small onion sliced or chopped
- 1 tablespoon minced ginger
- 3 1/4 tablespoons tikka masala mix store-bought or use our recipe (see notes)
- 1 can crushed tomatoes canned
- 1 cup Baby Carrots Large chunks
- 1 cup Cauliflower chopped
- 2 Potatoes cubed
- 1 cup Chickpeas
- 1 can Whole fat coconut milk
- ½ cup Frozen peas
- Pinch chilli powder or to taste
- Salt to taste
Instructions
- In the Instant Pot, saute on medium heat the onions and minced ginger. Cook for about 1 minute or until the onions are a little translucent.
- Add the tikka masala mix and roast for about 10 seconds.
- Add the tomatoes, stir and mix well with the spices. Simmer for about 10 minutes or until tomato puree slightly changes color.
- Add the coconut milk and mix well.
- Add in the carrots, cauliflower and potatoes. Seal Instant Pot and cook on Manual for 5 minutes. Quick release when timer beeps.
- Add peas.
- Add salt to taste. Taste the sauce, then add the maple syrup or sugar (if needed). This will depend on how sour or sweet the tomatoes are.
- Cover and simmer for about 5 minutes. Turn off the heat. Serve over rice or with naan bread.
Notes
Adapted from https://veganlovlie.com/vegan-tikka-masala-curry-sauce/