This vegan, gluten-rree Tikka Masala Coconut Curry with Volcano Rice is a semi-homemade dish I made using Sukihi's brand Tikka Masala Curry Sauce in a packet.
Cooking time takes 15-minutes. Easy!
I tweaked the recipe on the back, and used 1 cup of coconut milk instead of whipping cream, and 1/2 cup of water. I added more liquid so my curry was a little thinner. The original liquid mix was a little to thick for me.
The recipe calls for chicken which you could use vegan chicken to keep the dish vegan or use regular chicken if you want to make a meat dish for another night.
To make a vegan curry dish, I used chunks of cauliflower, broccolini, chickpeas, potatoes, and some pan-fried tofu.
I coupled my Tikka Masala Coconut Curry with a side of Volcano Rice and a kale salad massaged with Brianna's Blush Wine Vinaigrette. The cool sweet of the vinaigrette was a nice complement to the spice of the curry sauce.
