Veggie Tikka Masala

Veggie Tikka Masala

This is one of our new favorite dishes. It's easy to make, can be made completely vegan if desired, and tastes as good (or even better) as leftovers.
  • Prep: 20 min
  • Cook: 40 min
  • Total: 1 hour
  • Serves 8
Veggie Tikka Masala
  • jasmine rice
  • If serving with rice, begin cooking that first.
  • 1 large onion
  • Cut onion in half. Set one half aside. Coarsely chop the other half and place in the bowl of a food processor.
  • 1 inch of ginger, peeled
  • 2 cloves garlic
  • 10 sprigs of cilantro or parsley
  • 1 tablespoon olive oil
  • Add ginger, garlic, cilantro/parsley, and olive oil to food process. Process on high until fully combined and smooth, about 1 to 2 minutes. Set aside.
  • remaining onion, finely chopped
  • 1 tablespoon olive oil
  • In a large cast iron pot or Dutch oven, heat olive oil over medium heat. Finely chop onion and cook in pot. Cook until translucent, about 5 minutes.
  • 2 teaspoons of garam masala
  • 1 teaspoon of paprika
  • 1 teaspoon of salt
  • ½ teaspoon of cumin
  • ¼ teaspoon of ground cinnamon
  • While onion begins to cook, add spices to pot and stir to combine. Cook until fragrent, about 3 to 5 minutes.
  • reserved onion-ginger puree
  • 15 ounce canned plum tomatoes, not drained
  • 15 ounce can of tomato sauce
  • 7.5 ounces (½ can) full fat coconut cream or coconut milk
  • ¼ cup heavy cream or vegan yogurt
  • Add reserved onion-ginger puree, plum tomatoes, tomato sauce, coconut cream/milk, and cream/yogurt. Increase heat to medium-high, stir, and cook for an additional 5 minutes.
  • ½ head of cauliflower, chopped into bite sized pieces
  • 3 large carrots, peeled and finely chopped
  • Add cauliflour and carrots to pot. Bring to a simmer and reduce heat to simmer. Cook for 20 minutes, uncovered.
  • 15 ounce can of chickpeas, drained and rinsed
  • 1 cup of frozen peas
  • 7.5 ounces (½ can) full fat coconut cream or milk
  • Once the veggies are tender, add in chickpeas, frozen peas and coconut cream/milk. Cook until peas and chickpeas are tender, about 5 additional minutes.
  • Serve with rice.
From . ( Adapted from Food with Feeling.

Related Equipment or Ingredients

Best of Make Better Food

Get New Recipes via Email + Free Cookbook

Sign up to get free recipes via email and download a free copy of the Best of Make Better Food e-cookbook, featuring 25 of my favorite recipes. Unsubscribe anytime.