Vegan Mango Lassi & One-Pot Tikka Masala

Many people are intimidated by the thought of making Indian food at home, but once you stock your spice cabinet, it all comes together quite easily! If you’re just getting started, we recommend buying small amounts of spices in bulk, so you can get going on recipes without needing to splurge on ten new spice jars at once. Making Indian food at home allows you to control all of your ingredients, eschewing dairy, processed oils and added sugar as needed—and it fills your home with the best smells.

Coconut Mango Lassi

Yield: 1 serving

Prep time: 5 minutes
Cooking time: 0 minutes


    • 1 cup frozen mango

    • ½ cup coconut milk

    • ½ cup almond milk (or other non-dairy milk)

    • ¼ teaspoon ground cardamom

    • 1 tablespoon honey

    • 3 tablespoons coconut yogurt

    • ½ teaspoon powdered turmeric (optional for color and flavor)

    • Pinch of salt

    • Half cup ice

    • Mint leaves, for garnish

< Directions
Add all ingredients to a high-powered blender and blend well, about 1 minute. Garnish with whole mint leaves.

One-Pot Tikka Masala with Potatoes and Mushrooms
Yield: 1 serving

Prep time: 10 minutes
Cooking time: 30 minutes


    • 2 teaspoons ground cumin

    • 2 teaspoons garam masala

    • 1 teaspoon ground coriander

    • ½ teaspoon red pepper flakes

    • 1 teaspoon turmeric

    • 1 teaspoon paprika

    • 1 tablespoon sea salt

    • 2 tablespoons coconut or olive oil

    • 1 small yellow onion, thinly sliced

    • 3 garlic cloves, grated

    • 1-inch piece of ginger, grated

    • 1 jalapeño, seeded and diced

    • ¼ cup tomato paste

    • 1 28-ounce can diced tomatoes

    • 1 cup vegetable broth

    • 1 can unsweetened coconut milk

    • 2 pounds potatoes, chopped into ½-inch cubes

    • Half pound crimini mushrooms, quartered

    • 1 tablespoon nutritional yeast

    • Steamed basmati rice and cilantro, for serving


  1. Combine spices (cumin, garam masala, coriander, pepper flakes, turmeric, paprika and sea salt) in a small bowl and set aside.
  2. Heat oil in a large pot over medium heat. Add onion and cook until translucent. Add garlic, ginger, jalapeño and tomato paste, stirring until fragrant. Add reserved spice mixture and stir for 2 minutes.
  3. Add diced tomatoes and broth. Stir to scrape up mixture from bottom of pot. Bring to a boil; reduce heat and simmer, stirring frequently for 10 minutes.
  4. Add coconut milk, potatoes and mushrooms. Continue simmering until potatoes are tender, about 15 minutes.
  5. Stir in the nutritional yeast, and serve over rice with fresh cilantro.