A delightful vegan twist on the classic Tikka Masala, featuring plant-based protein and a creamy, spiced tomato sauce.
Combine the marinade ingredients in a mixing bowl and add the cubed vegan protein. Let it marinate for at least 1 hour.
Marinating the protein for longer enhances the flavor absorption.
Soak the skewers in water while preparing the sauce.
Soaking prevents the skewers from burning during cooking.
In a saucepan, heat a small amount of oil and sauté the garlic and ginger until fragrant.
Use medium heat to avoid burning the garlic.
Add the ground coriander, paprika, garam masala, and salt to the saucepan and stir for 1 minute.
Stirring the spices in oil releases their aroma and flavor.
Stir in the tomato sauce and simmer for 15 minutes.
Simmering allows the flavors to meld together.
Add the coconut milk to the sauce and stir well. Simmer on low heat while preparing the protein.
Stir frequently to prevent the sauce from separating.
Thread the marinated vegan protein onto the soaked skewers.
Ensure even spacing for uniform cooking.
Broil the skewers, turning occasionally, until the protein is cooked through, about 8-10 minutes.
Keep an eye on the skewers to avoid overcooking.
Remove the protein from the skewers and add it to the sauce. Simmer for 5 minutes.
Simmering allows the protein to absorb the sauce's flavors.
Garnish with fresh cilantro and serve with rice or naan.
Serve immediately for the best taste and texture.
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