Loaded Veggie Tikka Masala
Easy and delicious loaded veggie tikka masala
Servings: 6 large servings
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
Notes
**To see photos of the kind of coconut cream and yogurt that I use, see photo above!**
Nutrition
Calories: 516kcal | Carbohydrates: 46g | Protein: 15g | Fat: 34g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 0.02mg | Sodium: 797mg | Potassium: 1249mg | Fiber: 14g | Sugar: 11g | Vitamin A: 6392IU | Vitamin C: 44mg | Calcium: 96mg | Iron: 6mg
