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Boy oh boy do we love a curry! We have made so many recipes over the years but this may be our best vegan tikka recipe yet! It’s the BOSH! take on what has become a British classic! We present to you our Veggie Tikka!

If you are making a big veggie curry, The BOSH! veggie tikka is an excellent choice either as a main dish or as plant-based indian spread.




  • 1 red onion
  • 1 clove of garlic
  • 5cm of ginger
  • 100g Okra
  • 1 red pepper
  • ½ sweet potato
  • 2 small green chillies
  • 1 can of chickpeas
  • 1 unwaxed lemon
  • 100g kale
  • 1 tbsp of vegetable oil
  • 2 tbsp of tikka curry powder
  • 1 tsp Sweet paprika
  • Cinnamon stick
  • 400g chopped tomatoes
  • 400ml of water
  • 1 tbsp tomato puree


  1. 1.

    Peel and finely chop the onion | Peel and grate the garlic and ginger | Cut the okra in to 2 cm slices | Deseed the pepper and remove the white pith, chop into 2cm chunks | Peel the sweet potato and cut into 2cm cubes | Finely chop the green chillies | Drain and rinse the chickpeas | Remove the stem from the kale and stir in to chunks

    Place the vegetable oil in a large saucepan and place over a medium heat | Add the onion, garlic, ginger and chillies and cook for a few minutes until the onion is translucent | Add the tikka curry powder, paprika and cinnamon stick, stir well to combine and cook for a further few minutes | Add the okra, red pepper and sweet potato and chickpeas and mix well the ensure they are well coated in the spices | Add the chopped tomatoes, water and tomato puree | Simmer for 15-20 minutes, stirring regularly | Remove from the heat, stir through the kale, lemon juice and zest | Season to taste

    Serve with brown rice or wholemeal roti and a large green salad!