Traditionally made with sautéed chicken, this version of aromatic and delicious, coconut creamy Tikka Masala is both vegan (made strictly with coconut milk) and served with simple spaghetti.
Basically, it’s an Indian version of our traditional spaghetti and sauce, here in America.

Give it a try – or serve the sauce over rice.
Either way, the fragrance of the Tikka Masala will leave your mouth watering, begging for more.

Spaghetti Tikka Masala.

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Spaghetti Tikka Masala

Tikka Masala Sauce:
2 Tbs. olive oil 
1 yellow onion, finely diced
1 large carrot ,chopped
2 Tbs. tomato paste
1 Tbs. freshly grated ginger
1 clove garlic, minced
2 tsp. garam masala
2 tsp. ground turmeric
1 tsp. chili powder
1/2 tsp. paprika
1/2 tsp. cumin
1/4 tsp. cayenne pepper
1 cup vegetable broth
1 28 oz. can diced tomatoes
1 cup full fat coconut milk
1 Tbs. fresh lemon juice

In a large skillet or pot, heat the oil over medium heat. Add the onion and carrot and cook until tender, about 5 minutes. 

Stir in the tomato paste, ginger, garlic, garam masala, turmeric, chili powder, paprika, cumin, and cayenne pepper and cook until well combined, about 1 to 2 minutes. Stir in the diced tomatoes, and vegetable broth. Bring to a boil; reduce the heat and simmer for 20 minutes, stirring occasionally, or until carrot is tender and sauce has thickened. 

Stir in the coconut milk and lemon juice and cook until heated through, about 5 minutes.

Spaghetti:
6 oz. dried spaghetti pasta
fresh cilantro

Bring a large pot of water to a boil.
Season with salt.
Add the pasta and cook until al dente, stirring over so often.

Drain.

Return to the large pot and add the Tikka Masala Sauce.
Simmer for 3-5 minutes.

Plate and serve topped with fresh cilantro.