Lentil and Pea Protein Tikka Masala
This vegan tikka masala swaps paneer and chicken for a combination of hearty lentils and green peas simmered in an aromatic tomato-based sauce. It is creamy, complex, and delivers an impressive protein punch completely from plant sources.
A creamy vegan tikka masala featuring lentils and green peas for a protein-rich twist on the classic Indian dish.
Nutrition per serving
Ingredients
protein
sauce
cream
seasoning
aromatics
Instructions
Build the Sauce Base
In a large deep skillet or pot, combine tomato puree, tikka masala spice blend, and grated ginger. Bring to a simmer over medium heat and cook for 10 minutes until the sauce darkens slightly and becomes deeply fragrant.
Blend the Cashew Cream
Drain the soaked cashews and blend them with half a cup of fresh water until completely smooth and creamy. This cashew cream replaces heavy dairy cream and adds richness to the sauce.
Combine and Simmer
Stir the blended cashew cream into the tomato sauce and mix until fully incorporated. Add the cooked brown lentils and thawed green peas. Simmer everything together on low heat for 20 minutes to fully develop the flavors.
Serve Over Rice
Taste and adjust seasoning as needed. Serve the tikka masala hot over basmati rice or with warm naan bread. Garnish with fresh cilantro if desired for a beautiful presentation.
Substitutions
Common mistakes
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