5 from 18 votes
Vegetable Tikka Masala
Vegetable Tikka Masala is a creamy curry featuring mixed vegetables simmered in a spiced tomato-based sauce enriched with butter or ghee and cream. Aromatic spices like garam masala, paprika, and cayenne pepper balance mild heat with creamy, tangy sauce, making it a flavorful vegetarian entrée often served with rice or naan.
Prep Time
5 mins
Cook Time
4 hrs 55 mins
Total Time
5 hrs
Servings:
6
people
Calories:
448 kcal
Course:
Main Course
Cuisine:
Indian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 people
Amount Per Serving
Calories 448
% 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.