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This Loaded Veggie Tikka Masala is one THE most popular recipes on my blog and definitely a favorite in our house. I make it for guests on a regular basis and it’s ALWAYS a crowd pleaser. SUPER excited to hear how you like it!
Oh hey, welcome to one of my favorite recipe creations OF ALL TIME! Sometimes (a lot of the time) I exaggerate, but today is not one of those days :)
I didn’t grow up eating a lot of Indian food (and for the record, I’m totally not claiming this recipe to be an authentic Indian recipes) but I have definitely made up for that over the past few years. For a small southern city, Nashville holds its own when it comes to Indian restaurants and I most certainly have my favorites. My GO TO meal…..tikka masala! When I get to the point that I’ve eaten the same dish at the same restaurant more than about 5 times, that’s when I decide it’s past time I try the recipe for myself at home. Enter, THIS AMAZING VEGAN TIKKA MASALA! (sorry for yelling….I’m just really in love with this recipe).
Out of all the recipes on my blog (and there’s something like 300 of them!), this is definitely the recipe that I have tested the longest and the most amount of times. Actually, I first started making tikka masala recipes from cookbooks that I have and from some of my favorite bloggers. I took the elements that I loved most from each of those recipes and made it into my own veggie packed recipe.
The factors that I was most looking for: 1) LOTS of veggies. It took me a while to get the veggie proportions correct but I found a delicious happy medium. 2) The sauce. The first few times I tested my own recipe, there just wasn’t enough sauce. Or, I think there was just way too many veggies. Either way, I personally like a really saucy tikka masala. So, that’s what my recipe is. 3) I really wanted to create a fully plant based recipe. This was pretty easy actually. I simply subbed the yogurt for coconut yogurt and the cream for coconut cream. Everything else was already plant based and vegan.
Many tikka masala recipes start out with a curry paste that gets rubbed all over the meat and left to marinate. Since we’re not marinating anything, we get to skip that part (yay!!).
Instead, we make a simple onion, garlic, and cilantro sauce that adds SO much mind blowing flavor to the dish.
Next, we saute the onions with LOTS of spices. I’ve had a lot of fun lately experimenting with different spices and this recipe was no exception.
As with most of my recipes, the salt is totally optional.
Once the spices become aromatic and the onions are translucent, the tomatoes, sauce, coconut yogurt, half of the coconut cream AND the blitzed onion and cilantro mixture is added in. Then the cauliflower and carrots go in.
Once the veggies are tender and *just* about done, the chickpeas and peas are added in. NOW, if adding only half of a can of chickpeas into this dish is super annoying to you then go ahead and add in the whole can. I tried it this way at first and it works just great. I only add in half because it’s just a large dish already. You can also put in slightly less cauliflower or carrots to account for the extra chickpeas.
And on that note, don’t feel restricted to these veggies. I felt like peas + cauliflower + carrots + chickpeas was a perfect balance but honestly, a lot of other things would work in this dish! If you try other things, please let me know what and how you liked it!!
Alright, well that’s it for this gloomy Wednesday morning. I seriously can’t tell you how much I love this recipe and I hope that you love it as much as I do!
ps- it makes AMAZING leftovers. Like, it’s maybe even better on day 2 than the first time you eat it. So, I highly recommend making this with the intention of multiple leftover lunches. GAH, I wish I still had some leftover in the fridge now.
See How to Make the Vegan Tikka Masala:
More delicious vegetarian dinner recipes to try:
Loaded Veggie Tikka Masala
Ingredients
- Large yellow onion, 1/2 goes in sauce in blitzed sauce, 1/2 is finely chopped
- 2 cloves garlic
- 1 inch ginger, peeled
- 10 sprigs of fresh cilantro, plus more for serving
- 2 tablespoons olive oil, divided
- ½ teaspoon cumin
- ½ teaspoon turmeric
- ¼ teaspoon ground cinnamon
- 1 teaspoon paprika
- 1 teaspoon of salt, optional
- 1 ½ teaspoons garam masala
- 400 g canned plum tomatoes, not drained
- 1 15 ounce can of tomato sauce
- 1 small container of vegan yogurt**, roughly 5 ounces (I typically use So Delicious or Kite Hill unsweetened yogurt)
- 1 15 oz can of full fat coconut cream or milk**
- ½ head of cauliflower, chopped into bite sized pieces
- 3 large carrots, peeled and finely chopped
- 1 15 oz can of chickpeas, drained and rinsed
- 1 cup frozen peas
- Optional for serving: chopped cilantro, extra yogurt, basmati rice cooked
Instructions
- In a food processor, combine half of the onion, garlic, ginger, cilantro stalks, and 1 tablespoon of olive oil. Blitz until fully combined about 1 minute. (see photo above) Set aside.Large yellow onion, 2 cloves garlic, 1 inch ginger, 10 sprigs of fresh cilantro, 2 tablespoons olive oil
- In a large skillet, heat the remaining olive oil over medium heat. Add in the chopped onion and spices, stir to combine and cook gently for 10 minutes.Large yellow onion, 2 tablespoons olive oil, 1/2 teaspoon cumin, 1/2 teaspoon turmeric, 1/4 teaspoon ground cinnamon, 1 teaspoon paprika, 1 teaspoon of salt, 1 1/2 teaspoons garam masala
- Into the skillet, add the plum tomatoes (with the liquid from the can), tomato sauce, yogurt, coconut milk and the blitzed onion and cilantro sauce. Cook for an additional 5 minutes over medium heat.400 g canned plum tomatoes, 1 15 ounce can of tomato sauce, 1 small container of vegan yogurt**, 1 15 oz can of full fat coconut cream or milk**
- Add in the cauliflower and carrots and bring to a simmer. Simmer for 20 minutes.1/2 head of cauliflower, 3 large carrots
- Once the veggies are tender, add in chickpeas and frozen peas. Stir to combine and let cook for 5 more minutes or until peas are fully heated through.1 15 oz can of chickpeas, 1 cup frozen peas
- Serve with rice and (optional) a bit more cilantro leaves and yogurt. Enjoy!Optional for serving: chopped cilantro
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve made this recipe many, many times. Some advice… don’t use the whole can of coconut milk. Use half of it as Brita advises. It comes out tasting better. Also, I add a 1/4 cup of raisins. It’s yum. I also add a little heavy cream if I have it, or half and half if I don’t. I use a little extra garlic and ginger, but if I overdo it the dish comes out too spicy, but a little more is beneficial. Use 3 biggish carrots, and turn them into nearly mush with a food processor. That gives the tikka its orange thick sauce vibe. And for us non-metric folks, a 400g can of tomatoes is a regular sized soup can in the US. I use a cheaper store-brand for the tomato sauce, and I spend a bit more for organic chopped tomatoes or whatever for the other can. The cheaper versions of that can at my supermarket all have like “with onion and herb spices” on them, and you don’t want that. Thanks for feeding us soooo many meals, Brita!
This was delicious! The only change I made was omitting the yogurt (WFPB diet) and it was still so creamy and thick. I’m making it again tonight… :)
This recipe is amazing. My whole family loves it, even my picky 6 year old. It’s super creamy & I love the addition of yogurt – we especially love coconut yogurt in this recipe but it works great with soy or almond too. Delish!!
One word: PERFEKT!!!👍👍👍Thanks for sharing.
This recipe is so excellent and versatile! I’ve been making it for years. Sometimes I’ll add shredded chicken or zucchini to the mix. It’s also Whole 30 Compliant for the times I’ve done that.
Would this work in the slow cooker?
Liked the recipe and how versitile it is, The extra sauce helps cook everything with flavor without burning when simmering. I used only a teaspoon of oil when doing the herbs and spices in the skillet. I didn’t add yogurt as all I have is nonfat and I was afraid it would curdle. Used light Pacific unsweetened coconut milk, so not as rich as it could be. I did add tofu cubes instead of chick peas and a few ounces baby spinach. I add peas to each individual serving what anyone wants as I don’t like peas to get over cooked. Made about 8 cups of stew. If want more spice could really add more seasoning but wanted to try as written first time. I did add one jalapeno pepper along with the veggies. Liked it and would make again.
Hello,
I’m in England, and really want to make this recipe…but I’m just wondering what the tomato sauce is that you use?
Is it the same as tomato purée?
(Tomato sauce here is like sauce in a jar you put on pasta)
Thank you!
yes tomato puree!
Thank you for this recipe! It was super yummy. I followed your recipe pretty closely. Didn’t do vegan- used regular cows milk yogurt . I also added half a chili for some spice and a sweet potato. Didn’t have peas but will add them next time for the color and sweetness. I am looking forward to trying out some more of your recipes.
This was absolutely delicious and versatile! The flavors are well-developed during cooking and you can really add any veggies (or meat) that you like. (Helpful in a blended family of herbivores and carnivores.) I just made it a few days ago and am already thinking about it again. Two small adjustments – I roasted the chick peas while working on the sauce, and I added the blitzed onion/garlic/ginger/cilantro mixture halfway through step 2, rather than step 3 (to get some caramelization).