Chana Saag Paneer Tikka Masala (Vegan)!

Chana Saag Paneer Tikka Masala (Vegan!)

Yummy!!! Easy! Seriously! 🙂 My dishes seem to be getting easier and easier as my diary fills up with more and more things. This is another ‘why didn’t I do that before’ dish! It’s creamy, it’s spicy, it’s baked, it’s nutritious, it’s protein packed and it’s simple to make!!! 😀 Hooray! No frying, no slaving, literally mix it up, and put it in the oven! Simples! 😀

Oh the ingredients? In English it would read ‘Chickpea, Spinach, Cheese’, or in this case as it’s vegan I’ve used tofu (but feel free to use paneer if you want to).

Paneer tikka (6)

Baked style tikka masala

How’s your week been? We’ve had housefuls of people this week – hence the quick meal! Anything easy to have a rest from all the cooking and baking that’s been going on over the weekend here! 😛 Maybe in December I’ll have a bit more time and will post some of the dessert recipes we’ve been testing out! 😀

Chana Saag Paneer Tikka Masala (Vegan & Free-From)

  • Servings: 2-3
  • Difficulty: easy
  • Print

Gather

  • 1 block of firm tofu pressed and drained
  • 1 x 400g chickpeas with liquid
  • 4 tablespoons tomato puree
  • 1 1/2 teaspoons curry powder
  • 1 teaspoon cumin powder
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon garlic granules
  • 1 teaspoon paprika
  • pinch of cloves
  • salt to taste (I used Maldon sea salt)
  • *optional 1 tablespoon nutritional yeast
  • 1/2 cup yogurt (I used natural coconut)
  • 1 cup of frozen spinach (defrosted)

Prepare

  1. Ensure the tofu is fully drained, then cut into small bite sized cubes.
  2. Pour the chickpea liquid into a deep wide bowl, then mix in the tomato puree.
  3. Stir in the curry, cumin, turmeric, coriander, garlic, paprika, cloves and salt, (nutritional yeast if using) followed by the yogurt. Do a taste test for spiciness and adjust as necessary.
  4. Add the cubed tofu and coat well, before adding the chickpeas and gently stirring in. At this stage you can leave it to marinate for at least half an hour if you wish to really develop the flavours, but it’s fine to cook straightaway.
  5. Spread the spinach over the top and bake in a preheated oven at Gas Mark 5 (375f / 190c) for 20-30 minutes. It should still have some sauce and be starting to brown.
  6. Gently mix the spinach in.
  7. Enjoy!

Serve & Store

  • Serve with your favourite grain (I used millet as I was out of brown rice).
  • Add a side of veg such as fresh green beans.
  • Try with some tasty bhajis or pakoras.
  • Use as a selection of dishes for an Indian style feast – try curry or saag aloo.
  • Make a flat bread and scoop up the tikka masala.
  • Add some sweetcorn or peas before you bake it.
  • Prepare up to stage 4, cover then leave in the fridge until ready to cook.
  • Store refrigerated for up to three days.

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No Comments

  • Eva 22nd Nov 2017 at 13:48

    Yum, my favourite kind of meal: fairly quick, simple, healthy and vegan of course 🙂

    Reply
    • Laurena@LifeDietHealth
      Laurena@LifeDietHealth 22nd Nov 2017 at 13:50

      Hey Eva 🙂 Thanks! How are you? I cant believe I never thought of baking in a sauce before! Unbelievable! So good!!! 🙂

      Reply
      • Eva 22nd Nov 2017 at 14:15

        You learn something new every day! I’m well, thank you, hope you are too 🙂 It’s always lovely to add to my new repertoire of meals, thanks again 🙂

        Reply
        • Laurena@LifeDietHealth
          Laurena@LifeDietHealth 22nd Nov 2017 at 14:50

          🙂 you’re welcome! Anything you’d like to see that I haven’t created yet?

          Reply
  • Eva 22nd Nov 2017 at 14:58

    I’m sure anything you make will be fab but since you ask, perhaps more meals centred around pulses which would be great this time of year? Oh and maybe a vegan lemon or orange drizzle cake if that’s not too cheeky haha… Sorry if you’ve already posted these things, I’ll have to look through your recipe list. Thank you😀

    Reply
    • Laurena@LifeDietHealth
      Laurena@LifeDietHealth 22nd Nov 2017 at 15:19

      Excellent… I’ll have a play. We eat lentils, chickpeas and beans all the time, I just never think to post many of the recipes! Ooo satsuma season so maybe I could incorporate those into a cake! Yumyum!

      Reply
      • Eva 22nd Nov 2017 at 15:23

        Looking forward to it…of course, satsumas!

        Reply
  • Pamplemousse 24th Nov 2017 at 18:53

    Love tika massala!! Will try this recipe for sure! Thank you!

    Reply

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