Coconut milk or coconut cream could be used in place of the vegan cream.
Try making a tofu tikka masala or chickpea tikka masala by switching out the vegan chicken pieces like-for-like with either tofu or chickpeas.
Optionally, remove the cayenne pepper and replace with kashmiri chili powder. This will add colour without adding heat.
Store in an airtight container for three days in the refrigerator or for up to three months in the freezer.
Double or triple this recipe and it's great for meal prep.