This Tikka Masala Sauce is easy to prepare with simple ingredients. Everything comes together in 10 minutes. Even pickiest kids will eat it, and no one will tell it is vegan. This is also fantastic for stews, soups, even as dipping sauce for veggie sticks. It is budget friendly and makes a lot with ingredients that you probably have on hand and is great whenever flavor is needed.
They really make any dish taste good. Like a bowl of pasta or potatoes, even rice.
Having a great sauce makes this meal so enticing, yet delicious. If you are looking for more ideas use the search bar and keep all your cravings coming.
Why you will love this Tikka Masala Sauce
Seriously this is a keeper and you will be coming back for this often.
- easy to make in little time with step-by-step pictures
- made with simple ingredients which makes this always a breeze
- minimum effort, but impressive result
- budget friendly
What you need for this Tikka Masala Sauce recipe
Equipment: You will need a food processor or blender.
And apart from that:
- coconut milk
- curry powder
- Garam masala
- chili powder
- vegan butter
- diced tomatoes
How to make Tikka Masala Sauce
Heat vegan butter in a casserole or a pot. When hot, add garlic and onions and fry them for around 4 minutes. Transfer to food processor or blender.
Add further coconut milk, cashews, curry powder, garam masala, chili powder, ginger, cumin, diced tomatoes, cilantro and finally a pinch of salt and pepper. Process until everything is smooth.
Store it in an airtight container and is best eaten in around 3 days.
This is an fantastic sauce that makes any dish better. It can be prepared in advance which is handy for meal prep as it is so versatile for many things.
Try fresh chilis instead of powder but start with a small amount, if you don’t like it hot.
I could imagine than instead of cashews, almonds would be delicious as well.
Instead of diced tomatoes, unsalted tomato sauce or tomato paste can be substitutes.
Can I freeze this? Yes you can. Just use freezer bags, or containers which are properly sealed.
Other curries that you should try:
Looking forward to your remakes.
- 1 cup coconut milk, full fat
- 4 cloves garlic, minced
- 2 tsp Garam Masala
- 2 tsp curry powder
- 1 tsp ginger
- 2 tsp cumin
- 2 tsp chili powder
- 1 cup onions, diced
- 2 Tbsp vegan butter
- 1/3 cup cashews
- 1 cup diced tomatoes from a can
- 1/4 cup cilantro, finely chopped
- salt, pepper to taste
- Heat vegan butter in a casserole or a pot. When hot, add garlic and onions and fry them for around 4 minutes. Transfer to food processor or blender.
- Add further coconut milk, cashews, curry powder, Garam Masala, chili powder, ginger, cumin, diced tomatoes, cilantro and finally a pinch of salt and pepper. Process until everything is smooth.
Nutrition Information:Yield: 4 Serving Size: 0.5 cup
Amount Per Serving: Calories: 120Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 550mgCarbohydrates: 7gFiber: 0gSugar: 6gProtein: 2g