Loaded Veggie Tikka Masala

Loaded Veggie Tikka Masala- this vegan tikka masala is easy to make, FULLY vegan, and loaded with delicious vegetables and chickpeas!

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 LOADED VEGGIE TIKKA MASALA! (sorry for yelling….I’m just really in love with this recipe).

Loaded Veggie Tikka Masala- this vegan tikka masala is easy to make, FULLY vegan, and loaded with delicious vegetables and chickpeas!

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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.

Loaded Veggie Tikka Masala- this vegan tikka masala is easy to make, FULLY vegan, and loaded with delicious vegetables and chickpeas!

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.

Loaded Veggie Tikka Masala- this vegan tikka masala is easy to make, FULLY vegan, and loaded with delicious vegetables and chickpeas!

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.

Loaded Veggie Tikka Masala- this vegan tikka masala is easy to make, FULLY vegan, and loaded with delicious vegetables and chickpeas!

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.

Loaded Veggie Tikka Masala- this vegan tikka masala is easy to make, FULLY vegan, and loaded with delicious vegetables and chickpeas!

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.

Loaded Veggie Tikka Masala- this vegan tikka masala is easy to make, FULLY vegan, and loaded with delicious vegetables and 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.

Loaded Veggie Tikka Masala- this vegan tikka masala is easy to make, FULLY vegan, and loaded with delicious vegetables and chickpeas!

See How to Make the Tikka Masala:

 

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Loaded Veggie Tikka Masala


  • Author: B. Britnell
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 8 large servings

Ingredients

  • Large yellow onion (1/2 goes in sauce in blitzed sauce, 1/2 is finely chopped)
  • 2 cloves of garlic
  • 1 inch of ginger, peeled
  • 10 sprigs of fresh cilantro (plus more for serving)
  • 2 tablespoons of olive oil, divided
  • 1/2 teaspoon of cumin
  • 1/2 teaspoon of turmeric
  • 1/4 teaspoon of ground cinnamon
  • 1 teaspoon of paprika
  • 1 teaspoon of salt (optional)
  • 1 1/2 teaspoons of garam masala
  • 400 g of 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 ensweetened coconut yogurt)
  • 1 15 oz can of full fat coconut cream or milk**
  • 1/2 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 of frozen peas
  • Optional for serving: chopped cilantro, extra yogurt, basmati rice cooked

Instructions

  1. 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.
  2. 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.
  3. Into the skillet, add the plum tomatoes (with the liquid from the can), tomato sauce, yogurt, HALF of the can of coconut milk and the blitzed onion and cilantro sauce. Cook for an additional 5 minutes over medium heat.
  4. Add in the cauliflower and carrots and bring to a simmer. Simmer for 20 minutes.
  5. Once the veggies are tender, add in chickpeas, frozen peas and the remaining coconut milk. Stir to combine and let cook for 5 more minutes or until peas are fully heated through.
  6. Serve with rice and (optional) a bit more cilantro leaves and yogurt.
  7. ENJOY!!

Notes

**To see photos of the kind of coconut cream and yogurt that I use, see photo above!**

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27 comments on “Loaded Veggie Tikka Masala”

  1. What a beautiful and tantalizing dish! I love Indian food, but it can be tricky to know which dishes to avoid, since I’m lactose intolerant. I love that you’ve made this tikka masala dairy-free!

    • yes!! Some indian places use hardly any dairy but others do. SO I agree it can definitely be tricky! You don’t even notice the coconut flavor in this recipe at all which I like :)

  2. Are your plum tomatoes canned? Diced? Whole? I can’t tell from the pictures or recipe. Wanna make next week- adding to grocery list now :)

  3. Would just regular yogurt and cream work in place of the coconut?
    Sounds delish, can’t wait to try it!
    Thanks.

    • Yes it would! It’s traditionally made with regular yogurt and cream. I’ve tried it before with greek yogurt and with 2% milk and it works great. *ever* so slightly changes the flavor but it’s still SO GOOD!

  4. Looks delicious. Have you ever added potatoes?

    • I have not ever added potatoes but someone else asked me that once! Definietly plan to try it soon! If you do, please let me know how you like it!!

      Brita

  5. This looks like the recipe closest to the one my Indian neighbor taught me to make (no measurements, of course, just “oh, some of this and lots of that”). Some of our favorite veggies she’d put in were cauliflower, carrots, potatoes (diced small), bell peppers, and mushrooms. Wow, the mushrooms are like the best part because they just soak up all that flavor!! Soooo good. She also put cashews in, and that’s amazing, too. But never peas. Haha.

    • Thanks for this!! I make this recipe all the time and make it a bit different each time. DEFINITELY going to try it soon with mushrooms…LOVE that recommendation! I’ve also been meaning to try it with potatoes. YUM!

  6. This was SO GOOD! Just as good as it looks in the photos. My whole family (including the 6 and 4 year old) licked their bowls clean. I’m a cilantro hating person so I left that out and rather then food processing I used an immersion blender after the tomatoes went in. I also skipped the chickpeas and added firm tofu for protein instead. Thanks! Will definitely make again!

  7. Hello: is this recipe good to freeze?
    Thank you

  8. Are the canned plum tomatoes whole tomatoes? Would canned crushed plum tomatoes also work?

  9. Also, where I live you can only get 28 oz (800 g) plum tomatoes (either whole or crushed). Would the recipe still work if I used 800 g plum tomatoes and skipped the tomato sauce? Thanks a lot! Looks delicious.

    • SO sorry for the delayed response! YES you could just use the whole tin of plum tomatoes and omit the tomato sauce. I think I’ve done something similar to this once 9 I make this dish A LOT!). You might consider adding in a little extra water if the sauce is thicker than you’d like

  10. I made this and it was amazing! My only changes were I left out the olive oil and used ginger powder instead of fresh.

    • YAY! So glad that you liked it! It is by far my favorite recipe on the blog and always happy to see other people enjoying it as well :D

  11. Wow. It looks delicious. I love veggie tikka masala very much . So, I will try to make it very soon. Your recipe will help me. Thanks for sharing your recipe.

  12. Do you think that this recipe would work without the yogurt? Our grocery stores don’t have an unsweetened vegan yogurt

    • I definitely think it’ll still work okay! It’s great with the yogurt as it adds a nice creamy element but you’ll still get that from the coconut milk. I like a lot of sauce with mine so you might want to add in a little extra milk (almond milk or whatever you have).

  13. Hi! Thanks for sharing. Would this be good with Jasmine rice?

  14. Nice recipe. I like the fact that it has plenty of sauce and does not need scraping and stirring constantly while cooking. Here are a few adjustments I made that I liked. Many Indian recipes will have you sautee the spices in oil before adding other ingredients. So I used whole cumin seeds and sauteed them before adding the onions and other spices. Ghee or coconut oil are better suited in flavor for indian cooking than olive oil, and one is vegan. Also, for a little more kick I added one fresh cayenne pepper and one fresh jalapeno pepper to the blitzed ingredients. That provides a spicy but tolerable level of such. Thanks!

  15. This was delicious! It tastes just like the recipe from my favorite Indian restaurant. Thank you so much! You made my day!