Vegan Tikka Masala with Oyster Mushrooms

Updated: Oct 28, 2018

Prep time: 10 mins

Cooking time:1 hr

Resting time: 5 mins

Serves: 4 people

Calories: 378 kcal

Recipe Ingredients

  • 500g FreshlyGrounds oyster mushrooms

  • 2 tbsp vegetable oil

  • 1 large brown onion, finely diced

  • 1 tbsp garam masala

  • 2 tsp ground coriander

  • 1 tsp turmeric

  • 1.5 tsp ground cumin

  • 1/2 tsp ground cardamom

  • 2 tsp paprika

  • 1/2 tsp nutmeg

  • 1 tbsp nutritional yeast

  • 5 garlic cloves, minced

  • 1 tbsp finely grated fresh ginger

  • 400 g can chickpeas, drained

  • 1.5 cups tomato passata

  • 1 tbsp tomato paste

  • 1 cup coconut milk

  • 1 cup vegetable stock

  • 1 cup water

  • 1 tsp sea salt

  • 1-2 cups baby spinach

  • 1 to 2 tbsp vegan buttery spread

  • naan bread or papadums to serve

  • 3 cups basmati rice to serve


  • Wipe the mushrooms with a cloth to remove any dirt. Carefully drag fork prongs down the length of each mushroom to shred the "meat". Set aside.

  • Heat the vegetable oil in a pan over low to medium heat and add the onion to sauté for 2 minutes. Add the garam masala, coriander, turmeric, cumin, cardamom, paprika, nutmeg, nutritional yeast and stir though the onions before cooking for another minute. 

  • Add the garlic and ginger and sauté for a minute before stirring in the shredded mushrooms and chickpeas.

  • Add the tomato passata, tomato paste, coconut milk, stock and water and stir well. Add the sea salt and increase the heat to high to bring the mixture up to a boil before reducing the heat to low again and cooking at a simmer for around 40 - 50 minutes or until the mixture has thickened. 

  • Remove from the heat and stir through the baby spinach and vegan butter. Allowing the curry to sit for 5 minutes for the spinach to wilt. Serve with basmati rice and either papadums or naan bread. 

Adapted from