Vegan Tikka Masala with Gnocchi

Vegan Gnocchi Tikka Masala | The Mother Cooker

Tikka Masala is one of my husband’s favourite Indian dishes. As I’m on a curry train lately, I thought I would tackle this one. This is is a vegan version of tikka masala, it’s most commonly made with chicken. This version tastes absolutely delicious and is really quite addictive. You could make this with tofu, meat, fish or with gnocchi like I have here. It would go great with this chicken. I’ve always preferred making my own sauces instead of buying a jar. I like to know exactly what is going into my food, I know it’s all fresh and free from heaps of sugar and salt. This sauce is super simple and ready in no time.

Gnocchi is easy enough to make, but the process is quite time consuming. So I won’t chastise you if you want to buy pre-made gnocchi. It will save you some time and means this could be a mid-week meal you knock up in 20-25 mins. You could batch the sauce at your weekend meal prep and keep it in the fridge, simply re-heating when needed.

Vegan Gnocchi Tikka Masala 

Serves: 2
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins

  • 430ml passata
  • 150ml vegetable stock
  • 3 tbsp tomato puree
  • 3 garlic cloves
  • Thumb sized piece of fresh ginger, grated
  • 3 shallots
  • 2 tsp garam masala
  • 1 and a half tsp turmeric
  • 1 and a half tsp chilli powder
  • 2 tsp sugar
  • Salt and pepper
  • 1 400g tin coconut milk (cream part only)
  • Fresh coriander
  • 350g potatoes, boiled and mashed
  • Around 150g of flour, add more if needed
  1. Pop your potatoes on to boil and prepare your sauce.
  2. For sauce, finely chop shallots, mince garlic, grate ginger and add to a pan with 2 tbsp of vegetable oil. Soften for a few minutes, then add spices and tomato paste. Cook for a few minutes and then add stock, passata and coconut cream. Cook for 20 minutes whilst your potatoes are boiling. Add sugar at the end.
  3. Remove from heat and blend with a stick blender. This isn’t necessary if you don’t have a stick blender, I just like a smooth sauce. Pop back on a low heat to thicken whilst you make your gnocchi.
  4. For gnocchi, mash potatoes whilst still warm, season generously. Add flour and knead into a dough. Separate into 4 sections, then roll each section into a sausage with two hands, extending outwards as you go. Until you have a length of around 20cm. Cut the sausage into 1 inch sections. Repeat with the other sections.
  5. Add gnocchi to a pan of boiling water, once it floats to the surface, leave for 2 minutes then remove with a slotted spoon and allow to drain. You can then fry it in a little oil if you wish, to make it crispy.
  6. Serve gnocchi with tikka masala sauce and garnish with fresh coriander.

Gnocchi Tikka Masala | The Mother Cooker