Vegan Tikka Masala & Naan
Embrace the plant-based lifestyle this Veganuary, where choosing plant-derived foods not only promotes personal well-being but also contributes positively to our planet’s health. Participating in Veganuary presents a wonderful opportunity to make an environmental impact, one delectable dish at a time.
For those seeking delectable dinner ideas to enhance their Veganuary experience, premium outdoor oven brand, Gozney, offers a collection of enticing plant-based recipes to savour.
Ingredients – for the naan dough
- 385g All Purpose Flour or Bread Flour
- 1-2 tsp Salt
- 2 tsp Instant Yeast
- ½ tsp Garlic Powder
- 1 tbsp Maple Syrup
- 230g Warm Water
- Olive Oil for baking
- Optional: melted butter for brushing after cooking
Ingredients – for the tikka masala
- 1 large sweet onion
- 3 cloves garlic
- ½ cauliflower, chopped
- 3 medium carrots, peeled and sliced into thin rounds
- 400g tin of chickpeas, drained
- 400g tin whole peeled plum tomatoes
- 1 inch piece of ginger, chopped in half
- 1 bay leaf (optional)
- ¼ cup coriander (plus more for garnish)
- 2-3 tbsp water
- 2 tbsp olive oil
- 225g full fat coconut milk
- 225g coconut cream
- 235g dairy-free yoghurt
- 1 ½ tsp garam masala
- ½ tsp curry powder or turmeric
- ¼ tsp cumin
- ½ tsp paprika
- ¼ tsp cinnamon
- 1 tsp, plus more to taste, salt
Method – for the naans
Add the flour, yeast and salt to a mixing bowl and mix. Combine the warm water and maple syrup with a spoon in a jug, pour the warm water over the flour mix and stir in with a spoon or rubber spatula.
Knead the dough until well combined, about 10-15 times on a lightly floured surface.
Form the dough into a ball and place into an oiled dish. Cover with a cloth and let rise for 20-30 minutes.
After the dough has risen, remove dough from the oiled dish and separate into 6-8 pieces, depending on how large you want your dough to be. Spread each piece out on a lightly floured surface as much as you can, using a rolling pin as needed for uniformity.
When ready to bake ensure Roccbox is up to temperature before taking a brush and lightly coating a piece of naan in oil. Lightly flour your peel and place naan onto the peel. Place it into the oven turning occasionally and after 30-45 seconds flip your naan, brush it with a little oil and allow the top to brown for another 30-45 seconds. Set aside in a bowl and cover to keep warm. Repeat until all naan is cooked.
For buttery naan, feel free to melt 1-2 tablespoons plant butter or otherwise, and brush it on after cooking. You can also add garlic into the butter at this point to add additional flavour.
Set aside in a breadbasket, or on a plate covered with a kitchen towel until ready to eat.
Method – for the tikka masala
Chop your garlic & onion. Put half of the onion and the garlic in the blender and set the rest aside.
Add coriander and all of your spices to the blender and enough water to create a sauce, about 2-3 tbsp. Set to one side.
Add 2 tbsp of olive oil to a fry pan fit to be at higher temperatures (a 10-12 inch skillet will fit in the Roccbox perfectly).
Place pan into Roccbox and allow the oil to heat briefly then add your onion and garlic and stir. Sauté until lightly browned and fragrant, about 15 additional seconds.
Add the blitzed coriander and spice mix to the pan and stir. allow to cook for 25-30 seconds, then add your tomatoes, gently pressing on them to break them down. Cook for 3-5 minutes.
Add cauliflower, carrots and chickpeas to the pot, stirring well to coat and cook for an additional 5-10 minutes.
Add coconut cream and coconut milk (focusing on the fat) and stir to combine.
Cook for 15-20 minutes, until veggies soften.
Taste the sauce and adjust seasonings as needed. Cook for another 3 minutes for the flavours to immerse.
Garnish with coriander or any other green herb such as parsley, and serve immediately with naan.
