This, hands down is my favorite recipe I’ve ever made. I was actually saving it for my future cookbook, but when Le Creuset sent me this Sea Salt blue dutch oven and saucepan, I just had to make this recipe. The Sea Salt blue against the deep orange of the dal just speaks to me. This dairy-free tikka masala recipe is made with coconut milk, a great source of healthy plant-based fats. Also, lentils are packed with protein, fiber, and potassium.

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Creamy Vegan Tikka Masala


  • Author: Rae Aflatooni
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Diet: Vegan

Ingredients

Units Scale
  • 1.5 cups Yukon gold potatoes, washed + cubed
  • 1 medium white onion, diced (+ 1 cup water)
  • 1 14.5ounce can crushed tomatoes
  • 3/4 cup red lentils, washed
  • 1 13.5ounce can coconut milk (full fat)
  • 1 medium red bell pepper, seeded and chopped
  • 1/2 cup fresh cilantro, loosely packed
  • 5 cloves garlic, minced
  • 1/2 inch piece of ginger, peeled + grated
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground black pepper
  • 11 1/2 teaspoon Himalayan salt
  • additional freshly chopped cilantro (for garnish)

Instructions

  1. Add 1 cup of water along with the onion, garlic, and ginger to a large pot (or in this case a dutch oven) and sauté until onions are semi-translucent.
  2. Pour contents of the pot as well as coconut milk, tomatoes, bell pepper, and 1/2 cup cilantro into a blender or food processor and blend on high until creamy.
  3. Pour back into pot and add in all remaining ingredients.
  4. Turn down to a simmer and let cook with lid on for 10 – 15 minutes, stirring occasionally.
  5. Remove the lid, and continue to simmer until potatoes and lentils are soft.
  6. Enjoy with your favorite rice or naan.
  • Prep Time: 15
  • Cook Time: 30
  • Category: Main Dish,
  • Method: Stovetop
  • Cuisine: Indian Inspired

Keywords: vegan Indian food, dairy-free dal, vegan tikka masala

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2 Comments

  1. Great recipe!