Healthy recipes by Cal Reiet – Soya Bean Tikka Masala Dukkha

Full of flavors, healthy and delicious. Join our chef cooking his famous ‘Soya Bean Tikka Masala Dukkha’.

Ingredients for 4 persons:

70 g hazelnuts
40 g pistachios
40 g cashew nuts
2 tablespoons white sesame seeds
1 tablespoon coriander seeds
½ tablespoon cumin grains
½ tablespoon dried thyme
½ tablespoon fennel seeds
¼ tablespoon of peppercorns
¼ tablespoon sea salt

Crush half of the dried fruit and spice mixture into small pieces. Toast in a frying pan without oil. Meanwhile, grind the other half of the mixture into finer pieces and add to the first half. Remove from the heat, wait for it to cool and add salt.

Vegan Textured Soya Bean Tikka Masala:

Ingredients for 4 people:

125 g coconut yoghurt
Juice of 1 lemon
6 cloves garlic
1 teaspoon ginger powder
1 teaspoon salt
1 teaspoon garam masala
1 teaspoon paprika
2 teaspoons cumin powder
2 tbsp turmeric
130 g textured soybeans
200 g onion
50 ml olive oil
700 ml tomato sauce
300 ml vegetable stock
200 g coconut yoghurt


Mix the ingredients for the tikka masala and add the textured soy, then marinate for 20 minutes. Sauté the onion and add the textured soy mixture, tomato sauce, stock and coconut yoghurt.

Confit Baby Carrots:

Confit baby carrots in ½ litre of extra virgin olive oil with a bay leaf and a sprig of thyme, at no more than 90º C until tender.

Mirin glaze:

Reduce ½ litre of mirin with cardamom, star anise and cinnamon stick until a caramel texture is obtained.

Plate Assembly:

To assemble the dish, place the tikka masala on a plate, add the candied baby carrots, drizzle with the mirin glaze and sprinkle with more dukkah and salt flakes. Also, grill the pak choi seasoned with dukkah, sesame oil, salt and pepper, and place on the plate.