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Vegan Channa Tikka Masala

Vegan Channa Tikka Masala

I do this thing where I go over recipes in my head over and over again before I actually try them. I like learning through trial and error in my mind before trial and error in the kitchen.

Luckily with Indian cooking, once you have the basics down, you can be daring enough to experiment with making "gourmet" dishes in a simplified way, and the way you like it. 

Tikka masala is probably one of the most well-known and loved Indian dishes around the world. My version is vegetarian and dairy-free and if you love Indian food, YOU WILL LOVE THIS!

If you're new to or want to start experimenting with Indian Cooking here are the basics you need:

The complex, delicious flavors of this dish is a result of sautéing the tomato, onion, and mix of Indian spices until they become a vibrant red/orange paste before adding in other ingredients. 

You land up with an absolutely delicious, flavorful curry that can be enjoyed with Naan ( Indian bread, similar to pita bread), rice, or even with greens and some sweet potato for a healthier version. (See images below).

I hope you guys will give this one a try! :) 

Serves: 4 


  • 2 tbsp coconut/olive oil
  • 1 can Chickpeas or 1.5 cups boiled chickpeas
  • 1 large or 2 medium onions finely chopped
  • 3 medium tomatoes finely chopped
  • 2-3 cloves garlic finely chopped
  • 2 tsp fresh grated ginger OR 1 tsp ginger powder
  • 1 tsp cumin powder
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala powder
  • 1/2 tsp (or more) cayenne pepper
  • 1tsp salt
  • 1 small container plain coconut yogurt { So Delicious is what I used } 

Notes :

  1. Make sure the yogurt you use is plain and not vanilla. Both those are vastly different
  2. You can substitute the plant based yogurt with 1/2 tin coconut milk :) 
  3. Get Turmeric, Cayenne and Cumin in one easy bundle here



  1. Heat oil in a non-stick pan and add in the onions. Cook well until they are softened and translucent.
  2. Add the tomatoes and garlic, cumin, turmeric, coriander, garam masala, cayenne pepper and salt and cook on medium heat until stirring constantly. This should take about 5 minutes, don't rush it. The end result should be a paste-like consistency.
  3. Add in the coconut yogurt and about 1/3 cup of water.
  4. Cover and let it simmer for 10 minutes on low-medium heat. 
  5. Garnish with freshly chopped coriander or cilantro leaves.

Serve with brown rice, quinoa, on baked sweet potato and/or a bed of mixed greens!

I had to add this one in. Guido looked so cute asking for some too!

I had to add this one in. Guido looked so cute asking for some too!

One pot Creamy Vegan Tomato Basil soup

One pot Creamy Vegan Tomato Basil soup

So Delicious Roasted Cauliflower

So Delicious Roasted Cauliflower