Quick, Spicy Vegan Chicken Masala
Ingredients
- 14 oz seitan)
(or any chunky meat substitute, cubed. Super firm or extra firm tofu or even tempeh are fine.
- 1/2 tsp turmeric
- 2 tsp paprika)
(divided. Use less for less heat
- 1 tbsp ginger garlic paste)
(divided
- 2 tsp vegetable oil)
(divided
- 1 large onion)
(finely diced
- 2 tomatoes)
(finely diced or pureed. Canned is fine--use 3/4ths cup of canned puree.
- 1 tbsp coriander powder
- 2 tsp garam masala
- 2-3 cups vegetable stock)
(or water
- Salt to taste
Directions
- 1
Preheat the oven to 350 degrees (you can do this in the toaster oven or the air fryer).
- 2
Place the meat substitute in an oven-proof baking dish with the turmeric, 1 tsp paprika, 1 tsp oil and half the ginger-garlic paste. Add salt and, if you like, ground black pepper. Toss to mix well.
- 3
Place the dish in the oven and bake 20 minutes. You might need only about 15 minutes in the air fryer, and if you're using one, check after 10 minutes and toss if needed to make sure they cook evenly. Set aside.
- 4
Heat the remaining teaspoon of oil in a large saucepan. Add the onions along with salt and saute until they start to brown. Add the remaining ginger garlic paste, stir to mix, and add in the tomatoes. Mix well and let the tomatoes cook over medium high heat, stirring frequently, until they turn a darker shade and most of the moisture is gone, about five minutes.
- 5
Add the remaining paprika, coriander powder and garam masala. Saute for another minute so the spices coat the veggies and are lightly toasted, then 2 cups of the vegetable stock. Mix well, and add more stock if you want it thinner. Add in the reserved meat substitute cubes and salt to taste. Bring to a boil and turn off immediately.
- 6
You can, if you wish, add a touch of cashew cream or coconut milk -- no more than 1/4 cup -- just before finishing for more creaminess, but this curry is delicious as is.
- 7
Garnish with cilantro or mint and serve hot.
Quick, Spicy Vegan Chicken Masala
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About this Recipe
Craving a vibrant, flavorful curry that's entirely plant-based and ready in a flash? This Quick, Spicy Vegan Chicken Masala is your answer to satisfying those deep, aromatic curry cravings without compromising on speed or deliciousness. It brings a beloved classic to the vegan table, ensuring a meal that feels both comforting and exciting.This Quick, Spicy Vegan Chicken Masala truly works by simplifying traditional complex flavors into an accessible weeknight dish. The secret lies in a balanced blend of aromatic spices like turmeric, paprika, coriander powder, and garam masala, which infuse the vegan chicken substitute with incredible depth. It's a testament that you don't need hours in the kitchen to achieve a rich, spicy curry that truly satisfies.You can expect a deeply savory and moderately spicy curry with tender cubes of seitan, or your preferred chunky meat substitute, bathed in a rich, velvety sauce. The finely diced onions and tomatoes form a robust base, creating a balanced flavor profile that's both tangy and subtly sweet, with a comforting warmth from the ginger garlic paste. It’s designed to be a substantial, flavorful main dish that feels hearty and incredibly satisfying.This recipe is wonderfully versatile. You can easily swap seitan for other chunky meat substitutes like super firm or extra firm tofu, or even tempeh, cubed, to suit your preference or what you have on hand. For those who prefer less heat, simply reduce the amount of paprika used. If fresh tomatoes aren't available, canned puree works perfectly; just use about 3/4ths of a cup.Serve this spicy vegan chicken masala piping hot with your favorite rice, such as fluffy basmati, or alongside warm naan bread to scoop up every last drop of the luscious sauce. It’s an ideal dish for a cozy family dinner or when you need a quick yet impressive meal.