Instant Pot Vegan Tikka Masala Sauce
Instant Pot Vegan Tikka Masala Sauce Recipe. Freezer Friendly Tikka masala sauce, made in a Pressure Cooker. Saucepan option. Add veggies, tofu, chickpeas, vegan chicken subs. Glutenfree Soyfree Nutfree
Instant Pot Vegan Tikka Masala Sauce Recipe. Freezer Friendly Tikka masala sauce, made in a Pressure Cooker. Saucepan option. Add veggies, tofu, chickpeas, vegan chicken subs. Glutenfree Soyfree Nutfree
- 3/4 tsp salt
- 1 tsp turmeric
- 1 tsp oil
- 1/2 tsp garam masala
- 1 tsp coriander powder
- 6 cloves of garlic (finely chopped)
- 1/3 tsp cayenne
- 1 small onion chopped ((i usually just process the onion garlic, ginger and chilli to chop in aâ processor or a chopper))
- 1 inch of ginger (finely chopped)
- 1 hot green chili (such as serrano or bird's eye)
- 1 tsp paprika ((combination of sweet and smoked))
- 2 tsp dried fenugreek leaves ( plus more for garnish)
- 1/4 cup chopped red or green bell pepper
- 28 oz diced tomatoes(including juices) (or 15 oz diced
- 1/2 cup non dairy yogurt ( plain unsweetened, plain lightly sweetened also works)
- 1/4 cup non dairy cream (such as cashew soy or coconut (optional))
- smoked paprika or cayenne for garnish
- Carbohydrate 0.633671794871795 g
- Cholesterol 0 mg
- Fat 3.18368858974359 g
- Fiber 0.339573087175687 g
- Protein 0.13151358974359 g
- Saturated Fat 0.417171666666667 g
- Serving Size 1 1 Serving (141g)
- Sodium 0.50725 mg
- Sugar 0.294098707696108 g
- Trans Fat 0.171398589743589 g
- Calories 30 calories
Step-by-step
- Press saute on Instant Pot.
- When hot, add the oil then add finely chopped onion, ginger, garlic, and chili.
- Add a good pinch of salt, mix well and cook for about 3 minutes. Stir occasionally.
- Add the spices and mix well.
- Add bell pepper and mix well.
- Add tomatoes and non-dairy yogurt and salt and mix well. (Stir well for a few seconds to pick up the scorched onion bits, else they tend to scorch more and cause burn errors in some sensitive instant pots)
- Cancel saute.
- Close the lid.
- Pressure cook for 11-12 mins (manual high pressure)
- Let the pressure release naturally.
- Open the lid.
- Mix, taste and adjust salt, flavor, heat.
- Add some sugar or maple syrup if needed. (I add 1/2 tsp if using plain unsweetened yogurt).
- Add some more fenugreek leaves or cilantro, some fresh smoked paprika or cayenne and garam masala for garnish.
- At this point you can freeze the tikka masala sauce for up to 2 months, and refrigerate for up to 4 days.
- Add some non-dairy cream for creamier use or store (refrigerated or freeze).
- You can also blend half of the sauce for smoother consistency.
My Go-To Vegan Tikka Masala: A Flavor Explosion in Minutes
As a busy professional, finding time to cook delicious and healthy meals can feel like a constant struggle. But I’ve discovered a game-changer: my Instant Pot Vegan Tikka Masala. This recipe is not just quick and easy; it's bursting with flavor, adaptable to any dietary needs, and perfect for meal prepping. Forget spending hours slaving over a stove; this recipe lets you enjoy restaurant-quality Indian food without the restaurant-level time commitment.
The beauty of this recipe lies in its simplicity. The Instant Pot handles most of the work, allowing the spices to meld together beautifully while creating a rich, creamy sauce. I often double the recipe, storing half in the freezer for those busy weeknights when even chopping vegetables feels like a monumental task. The frozen sauce thaws quickly, making it the perfect base for a quick and satisfying meal. Simply heat it up, add your favorite protein – tofu, chickpeas, or even some vegan chicken substitute – and some fresh vegetables, and dinner is served!
Adaptability is key. This recipe is incredibly versatile. Feel free to adjust the spice level to your preference. If you're not a fan of heat, simply reduce or omit the cayenne pepper. Want to add more vegetables? Go for it! Peas, spinach, cauliflower – all are welcome additions. The creaminess is another highlight; I’ve experimented with various non-dairy creams, and cashew cream delivers a particularly luxurious texture. But coconut cream works well too! And if you're watching your calories, you can omit the cream entirely; the sauce still has incredible depth of flavor.
Beyond the Instant Pot: While the Instant Pot speeds things up dramatically, this recipe can also be made on the stovetop. Simply sauté the onions, garlic, ginger, and chilies until softened, then add the remaining ingredients and simmer until the sauce has thickened. This might take a little longer, but the result is equally delicious.
More Than Just a Meal: For me, this Tikka Masala recipe is more than just a quick and easy dinner solution; it’s a testament to the power of flavorful, healthy food that doesn't require hours of preparation. It's a stress reliever, a time-saver, and a delicious reward for a hard day's work. This recipe is a staple in my meal rotation for a reason: it’s reliable, adaptable, and consistently delivers on flavor. The flexibility to freeze portions means I always have a delicious, healthy meal ready to go – whether I'm rushing home from the office or have unexpected guests.
Serving Suggestions: I often serve this Tikka Masala over brown rice, quinoa, or cauliflower rice for a complete and balanced meal. Naan bread is a classic pairing, but I also love it with some simple roti or even a side salad for a lighter option. The possibilities are endless!
This Vegan Tikka Masala is my secret weapon for navigating the week, allowing me to prioritize healthy eating without sacrificing my precious time. It’s a recipe that embodies efficiency, deliciousness, and adaptability – everything a busy person needs in the kitchen. I urge you to give this recipe a try – I think you’ll be as impressed as I am.
Ingredients at a Glance: The ingredient list is remarkably simple. Fresh ginger and garlic add incredible depth of flavor, while a blend of warming spices creates a truly unforgettable taste. I always keep these spices on hand because they form the base for many of my quick weeknight meals.
Beyond the Recipe: Cooking should be a joy, not a chore. I hope this recipe inspires you to explore the versatility of plant-based cooking and discover the ease and deliciousness of healthy meal preparation. Even on the busiest of days, a flavorful and satisfying meal is within reach!
