As I’ve blogged more throughout my life, I learn quite a lot about articulating my thoughts and my skills, adapting to the new pointers I garner along the way. Same goes with cooking and recipe development. I published this one vegan tikka masala that was delicious, but definitely could have used some work. If anything, it seemed more like a stew than a tikka masala recipe–I even had some people comment on my YouTube channel regarding so, but I couldn’t be upset with them because, well, they were right.
However, never give up or allow constructive criticism to bring you down. I’ve figured out that adopting a growth mindset over a fixed one is essential for opening yourself up to discovery. When my boss told me that perfection doesn’t exist, I felt a pit in my stomach, even though I knew this statement is true and always has been. Some truths are just rude awakenings.
Nevertheless, I absolutely find it refreshing and fulfilling to finesse what can be improved on. This tikka masala was absolutely perfect to improve after years, not only for meal prep, but also for my personal growth. I learned that certain ingredients make a world of a difference, plus not everything has to be completely stripped of fat and calories. Looking at my younger self who decided not to use full fat coconut milk.
Additionally, I decided to use vegan chicken instead of tofu to adhere towards the popular staple of chicken tikka masala. The vegan chicken is actually textured vegetable protein, which is made from soy, a common ingredient used for meat alternatives. The preparation method is incredibly simple: soak for several hours in vegetable broth or water with a little salt, drain the water, and cook! It tastes so hearty and provides an immense amount of protein and iron for your buck. Even better for saving money and incorporating more protein into your diet!
Do try this recipe out, but also, look into your life and see where you can adopt more of a growth mindset. It’s critical to understand that life has its ups and downs, but that doesn’t mean we have to surrender to being bogged down when expectations aren’t exceeded. Including a failed tikka masala recipe that is now going to become one of my unhealthy obsessions.
RECIPE (serves 4-6)
- 12 ounces of dry textured vegetable protein
- 1 lb spinach
- 8 ounces mushrooms, sliced
- 1 large onion, sliced or finely chopped
- 4 garlic cloves, minced
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp coriander
- 1 tsp ground ginger
- 1 tsp cayenne pepper
- 1 tsp salt
- 1 tsp black pepper
- 3 TBSP tomato paste
- 2 cans of crushed tomatoes
- 1 cup full fat coconut milk
- 8 cups of water or vegetable broth to soak the protein
- Soak the TVP with the water and vegetable broth for several hours, or until the TVP is moist and tender. Be sure to add a little bit of salt if using water.
- Drain the water from the TVP. Set aside.
- Heat a large pot on medium-high heat and grease with a little avocado oil or coconut oil.
- When the bottom is warm, add the garlic and onion. Stir until fragrant.
- Integrate the spices evenly. Mix in the tomato paste and crushed tomatoes.
- Cook the mushrooms until soft and fully incorporated with the spices, onions, and garlic.
- Stir in the spinach until it is completely wilted.
- Pour in the coconut milk, mixing everything together. The result should be a uniform curry.
- Simmer and cover with a lid for ten minutes.
- Serve warm.