Veggie Chicken Tikka Masala (red Curry) Recipe

Press and prepare

If using tofu, press it for 20–30 minutes to remove excess moisture; pat dry and cut into 1–1.5 inch cubes. If using seitan, cut into similar sized pieces.

Make marinade

In a bowl combine 1 cup yogurt, 2 tablespoons tomato paste, 1 tablespoon lemon juice, 3 minced garlic cloves, 1 tablespoon grated ginger, 1 tsp garam masala, 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp smoked paprika, 3 tsp salt, and 1/2 tsp black pepper. Whisk until smooth.

Marinate

Toss the tofu or seitan pieces in the marinade until well coated. Cover and refrigerate at least 30 minutes, preferably 2 hours. For best flavor, marinate up to 6 hours.

Sear 'chicken'

Heat 2 tablespoons vegetable oil in a large nonstick or cast‑iron skillet over medium‑high heat. Shake off excess marinade and add pieces in a single layer (work in batches if needed). Sear 3–4 minutes per side until golden and slightly charred. Remove to a plate and set aside.

Sauté aromatics

In the same skillet or a wide saucepan, melt 2 tablespoons butter with 1 tablespoon oil over medium heat. Add 1 cup finely chopped onion and sauté 6–8 minutes until soft and beginning to caramelize. Stir in 3 minced garlic cloves and 1 tablespoon minced ginger and cook 1 minute until fragrant.

Bloom spices & chili paste

Add 1 tsp curry powder, 1 tsp ground cumin, 1 tsp ground coriander, and 1.5 tablespoons red chili paste. Cook, stirring, 1–2 minutes so the spices bloom and the paste reduces slightly.

Add tomato and simmer

Stir in 1 cup tomato purée or crushed tomatoes and 1/2 cup vegetable broth. Bring to a gentle simmer and cook 6–8 minutes to thicken and deepen flavor, stirring occasionally.

Finish with coconut milk & seasonings

Lower heat to medium‑low and stir in 1 cup coconut milk, 1 teaspoon crushed kasuri methi (dried fenugreek), 1 teaspoon brown sugar, 1 tsp salt, and 1/4 tsp black pepper. Simmer gently 5 minutes to meld flavors.

Return 'chicken' and veggies

Add the seared tofu/seitan, 2 cups cauliflower florets, and both bell peppers (sliced) to the sauce. Stir to combine, cover, and simmer 6–8 minutes until vegetables are tender‑crisp and the 'chicken' is heated through.

Add peas & cream

Stir in 1/2 cup frozen peas and 2 tablespoons heavy cream or coconut cream. Cook 1–2 minutes until peas are heated and the sauce is silky. Taste and adjust salt, sugar, or heat as needed.

Garnish and rest

Turn off heat and let the curry rest 3–5 minutes to thicken slightly. Sprinkle 1/4 cup chopped cilantro over the top and drizzle extra cream if desired. Serve with lemon or lime wedges on the side.

Cook rice

While the curry simmers, rinse 1 cup basmati rice under cold water until water runs clear. Combine rinsed rice, 1.5 cups water, and 1/4 tsp salt in a saucepan. Bring to a boil, then reduce to low, cover, and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest covered 5–10 minutes, then fluff with a fork.

Serve

Spoon rice onto plates or into bowls and ladle the Veggie Chicken Tikka Masala (Red Curry) over the rice. Garnish with cilantro and a lemon wedge. Serve immediately.