A Simple Homemade Vegan Tikka Curry Recipe

This simple vegan tikka curry recipe was actually the first recipe I ever learned to make by myself. It was something my Dad always used to make for us growing up and I remember asking one day if he could show me how to make it… and I have been making it ever since. It’s one of those recipes that’s really easy to follow, it’s also really cheap to make and it’s deliciously comforting on a cold day. 

This recipe probably takes about 20 minutes from start to finish and that’s mainly just the potatoes cooking. A super easy and tasty dish for even the most kitchen phobic person to create. If you’re short on time, you could even put it all into a slow cooker before you leave for work. To then have ready and waiting for you when you get back. Slip on those comfy clothes, put on your favourite TV show and snuggle up by the fire!

Ingredients

• Half an onion
• 1 large potato
• 1 pack of Quorn pieces
• 100 grams Peas
• Half tin of Coconut Milk (Light)
• 2 Teaspoons Tikka Masala Paste

Method

1. Chop the potato into 2/3 cm squares and boil until soft.
   
2. Chop the onion into small slices and fry lightly in a pan until soft and golden in colour.
   
3. While the onion is sweating in the pan, begin to cook the Quorn as instructed on the packet.
   
4. Add the frozen peas and half the tin of coconut milk to the onions and mix well.
   
5. Once the Quorn is cooked, add it to the pan and combine.
   
6. Add in the tikka masala paste and stir in well. Taste as you go to make sure you are happy with the strength of the tikka. Add more if necessary. 

Once you are happy with the consistency and strength of flavour, serve and enjoy. This curry recipe is fab with a little dollop of sour cream and even some homemade guacamole on a few popadoms. You could even tear off a bit of your homemade baguette and dunk that in to soak up all of the leftover juices. The perfect meal on a cold wintery day!

What’s your go to cosy, winter food of choice?

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