Vegetable Tikka Masala
User Reviews
5
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Prep Time
5 mins
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Cook Time
4 hrs 55 mins
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Total Time
5 hrs
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Servings
6 people
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Calories
448 kcal
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Course
Main Course
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Cuisine
Indian
Vegetable Tikka Masala
Description
This Vegetable Tikka Masala begins by caramelizing onions and diced serrano pepper in butter or ghee, which builds a sweet and slightly spicy foundation. The mixture is seasoned with garam masala, paprika, and optional cayenne for layered warmth. Tomato sauce and garlic are blended with the sautéed aromatics to create a smooth, richly spiced base.
Mixed fresh or frozen vegetables such as cauliflower, broccoli, Brussels sprouts, potatoes, and bell peppers are then added and simmered in the sauce, which is finished with heavy cream or a coconut cream alternative for mild richness and to balance the spices. This dish pairs traditionally with basmati or jasmine rice, or flatbreads like naan.
The heat level can be customized by adjusting the amount and type of peppers used or by adding more cayenne. If time is limited, the onions and peppers can be added directly to the slow cooker without caramelizing, though the flavor will be less intense. For a lighter sauce, milk can replace cream combined with a cornstarch slurry to thicken. The recipe supports different vegetable options and spice adjustments to suit personal taste and dietary needs.
Ingredients
- 4 tablespoons butter or ghee
- 1 onion diced
- 1 Serrano pepper Or more, see Recipe Notes for heat levels, diced
- 1 teaspoon salt sea salt
- 2 teaspoons garam masala
- 1 teaspoon paprika or smoked paprika
- ¼ teaspoon ground cayenne pepper Or more, see Recipe Notes for heat levels, optional
- 28 ounces tomato sauce Or use diced tomatoes, marinara
- 5 garlic cloves
- 3 cups mixed vegetables See Recipe Notes for vegetable tips, chopped, fresh or frozen (~16-20oz
- 2 cups heavy cream See Recipe Notes to swap milk, or 14oz can coconut cream
- basmati rice Serve with cauliflower rice for a low carb option, to serve
- jasmine rice
- Naan
Instructions
On the stovetop (or using the sauté feature in a multi-cooker):
- Melt the butter or ghee in a large pan over medium-low heat. Add the diced onion and cook until it softens, about five minutes.Add the diced peppers and salt, and continue cooking for about 20 minutes, or until the onions begin to caramelize. If the onions begin to stick to the pan while cooking, simply add a few drops of water and stir.Stir in the garam masala, paprika and cayenne.
Blender (Optional Step):
- Blender Basin: Add the onion and pepper mixture to a blender basin. Add the tomato sauce and the garlic. Blend until smooth, and then pour into the slow cooker.Immersion Blender: If using a multi-cooker, it might be easier to use an immersion blender in the pot. (It may be easiest if you tilt the pot to the side slightly to help make the sauce thicker in one area while blending.)
Slow Cooker:
- Add the vegetables and stir the sauce and veggies together.Cover the slow cooker and cook for 4 to 6 hours on high or 8 to 10 hours on low.
- A few minutes before serving, stir in the cream. Cover the slow cooker and cook until the sauce is warm again.Taste the curry. If desired, add more cayenne (for additional heat).Serve along with rice (or cauliflower rice). Leftovers can be refrigerated and used within three days.
Notes
- Adjust heat by choosing the number and type of peppers: mild (seed removal), medium-hot (keep seeds), or extra-hot (use hotter peppers).
- Vegetables such as cauliflower, broccoli, Brussels sprouts, potatoes, and bell peppers work well in the sauce.
- For a lighter sauce, substitute heavy cream with milk mixed with cornstarch to thicken.
- If short on time, skip onion caramelization and cook all ingredients except cream directly in the slow cooker; flavor will be milder.
- Add extra cayenne for more spice after adding cream; add more cream to reduce heat if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 448 kcal
% Daily Value*
| Calories | 448kcal | 22% |
| Carbohydrates | 25g | 8% |
| Protein | 7g | 14% |
| Fat | 38g | 58% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 129mg | 43% |
| Sodium | 1222mg | 51% |
| Potassium | 736mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 6826IU | 137% |
| Vitamin C | 22mg | 24% |
| Calcium | 102mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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