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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/