Vegetarian Tikka Masala
User Reviews
4.4
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6
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Calories
133 kcal
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Course
Main Course
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Cuisine
Indian
Vegetarian Tikka Masala
Description
This Vegetarian Tikka Masala begins with sautéing onion and carrot until tender as the base. Tomato paste, fresh grated ginger, minced garlic, and a blend of spices including garam masala, turmeric, chili powder, paprika, cumin, and cayenne infuse the oil and vegetables with deep flavor. Adding cauliflower florets, diced tomatoes, and vegetable broth creates a simmered sauce where the cauliflower softens and the mixture thickens over about 20 minutes.
Chickpeas and coconut milk join last, enriching and cooling the spiced tomato sauce, while lemon juice brings a hint of freshness. The sauce develops a creamy, savory texture with balanced spice and a touch of sweetness from coconut milk. The optional fresh cilantro topping adds herbal brightness at serving.
Traditionally paired with basmati rice and naan bread, this dish offers a satisfying vegetarian entree with familiar flavors reminiscent of tikka masala chicken but using vegetables. It works well as a warming main course that highlights complex spice layering around wholesome plant ingredients.
For a richer sauce, adding more coconut milk is suggested. Non-vegans can substitute heavy cream if preferred, expanding the dish's flexibility to different dietary needs without changing cooking steps substantially.
Ingredients
- 2 tablespoons olive oil
- 1 onion yellow, diced
- 1 carrot chopped, large
- 2 tablespoons tomato paste
- 1 tablespoon ginger freshly grated
- 4 cloves garlic minced
- 2 teaspoons garam masala
- 2 teaspoons Turmeric ground
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 3 cups cauliflower florets
- 3/4 cup vegetable broth
- 1 diced tomatoes 28 oz can
- 1 chickpeas 15 oz can, rinsed and drained
- 1/2 cup coconut milk
- 1 tablespoon lemon juice fresh
- 1/4 cup cilantro chopped, fresh, leaves, optional
- basmati rice optional, and serve, for serving
- naan bread optional, and serve, for serving
Instructions
- In a large skillet or pot, heat the oil over medium heat. Add the onion and carrot and cook until tender, about 5 minutes.
- Stir in the tomato paste, ginger, garlic, garam masala, turmeric, chili powder, paprika, cumin, and cayenne pepper and cook until well combined, 1 to 2 minutes. Stir in the cauliflower florets, diced tomatoes, and vegetable broth. Bring to a boil; reduce the heat and simmer for 20 minutes, stirring occasionally, or until the cauliflower is tender and sauce has thickened.
- Stir in the chickpeas, coconut milk and lemon juice and cook until heated through, about 5 minutes. Garnish with cilantro. Serve warm with rice and naan, if desired.
Notes
- Adjust coconut milk quantity up to 1 cup for a creamier, richer sauce texture.
- Substitute heavy cream for coconut milk if a non-vegan version is desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Calories | 133kcal | 7% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Sodium | 368mg | 15% |
| Potassium | 464mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 2225IU | 45% |
| Vitamin C | 35.7mg | 40% |
| Calcium | 49mg | 5% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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