Comments on: Loaded Veggie Tikka Masala

By: Sam Mallery

Sam Mallery — Mon, 28 Oct 2024 13:47:54 +0000

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!

By: Jenna

Jenna — Thu, 15 Aug 2024 14:33:57 +0000

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… :)

By: Julia

Julia — Sun, 03 Mar 2024 23:13:07 +0000

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!!

By: Kay

Kay — Thu, 12 Jan 2023 10:48:04 +0000

One word: PERFEKT!!!Thanks for sharing.

By: Linda M. Jardee

Linda M. Jardee — Mon, 05 Dec 2022 01:36:38 +0000

In reply to Garyjobson17@gmail.com. You are very mean spirited. I add whatever veggies I desire & tofu since I don't eat poultry or meat. Really, why even bother posting if you are going to be that nasty.

By: Sarah

Sarah — Wed, 12 Oct 2022 01:34:18 +0000

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.

By: Virginia

Virginia — Tue, 11 Oct 2022 20:08:23 +0000

Would this work in the slow cooker?

By: Frances

Frances — Tue, 25 Jan 2022 23:03:56 +0000

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.

By: Brita

Brita — Mon, 03 Jan 2022 19:04:17 +0000

In reply to Courtney. yes tomato puree!

By: Courtney

Courtney — Mon, 03 Jan 2022 11:41:18 +0000

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!