• Jackie Lede

Creamy Vegan Tikka Masala (Instant Pot)


I was so impressed by this recipe. The cashew cream really does make you feel like you are eating a regular cream based traditional curry. Enjoy!


1 tbsp coconut oil

1 medium onion, diced

3 cloves of garlic, minced

1 -2 tbsp freshly grated ginger

2.5 tsp garam masala

1 tsp turmeric

1/2 tsp ground chili

1/4 tsp ground cumin

1 tsp salt

1 28-ounce can diced tomatoes with their juice (about 3 cups)

1 small cauliflower head, cut into florets (about 4 cups florets)

1 zucchini cut into bite sized pieces

1 L veggie broth

1 cup lentils rinsed

1/2 cup (118ml) non-dairy yogurt (or cashew cream)

Optional toppings: fresh cilantro or parsley, roasted cashews


Soak 1 cup of cashews in boiling hot water and set aside


Set instant pot to sauté and add in your oil, onions and garlic. Sauté for about 5 minutes.


Add in all your spices and stir around. Let them melt and turn into a paste.


Turn sauté off, add in some broth and make sure you deglaze all the spice at the bottom of the pot otherwise your Instant Pot will go into the burn mode


Add in cauliflower, lentils, zucchini, tomatoes, broth. Give it a good stir.


Set Instant Pot to high pressure for 15 minutes.


While your curry is cooking, make your cashew cream:

Let the cashews sit for about half hour. Drain them and add them into a high speed blender and cover with water. Blend up until it comes a cream.


Once the curry is complete, you can let it naturally release for a while or release it.


Stir in cashew cream.


Serve with rice, my naan (or my flatbreads), fresh cilantro and extra cashews.

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