Vegetarian Tikka Masala That Is Made With Cauliflower, Chickpeas, And A Rich Creamy Tomato Sauce. Serve With Basmati Rice And Naan Bread For A Delicious Indian Dinner At Home.
Prep Time15mins
Cook Time30mins
Total Time45mins
Course: Main Course
Cuisine: Indian
Keyword: tikka masala, vegetarian tikka masala
Servings: 6
Calories: 133kcal
Ingredients
2tablespoonsolive oil
1yellow onion diced
1large carrotchopped
2tablespoonstomato paste
1tablespoonfreshly grated ginger
4clovesgarlic minced
2teaspoonsgaram masala
2teaspoonsground turmeric
1teaspoonchili powder
1/2teaspoonpaprika
1/2teaspooncumin
1/4teaspooncayenne pepper
3cups cauliflower florets
3/4cupvegetable broth
128 oz can diced tomatoes
115 oz can chickpeas, rinsed and drained
1/2cupcoconut milk
1tablespoonfresh lemon juice
1/4cupchopped fresh cilantro leaves optional
Basmati rice and naan bread for servingoptional, and serve
Instructions
In a large skillet or pot, heat the oil over medium heat. Add the onion and carrot and cook until tender, about 5 minutes.
Stir in the tomato paste, ginger, garlic, garam masala, turmeric, chili powder, paprika, cumin, and cayenne pepper and cook until well combined, 1 to 2 minutes. Stir in the cauliflower florets, diced tomatoes, and vegetable broth. Bring to a boil; reduce the heat and simmer for 20 minutes, stirring occasionally, or until the cauliflower is tender and sauce has thickened.
Stir in the chickpeas, coconut milk and lemon juice and cook until heated through, about 5 minutes. Garnish with cilantro. Serve warm with rice and naan, if desired.
Notes
If you want a richer sauce, you can add up to 1 cup of coconut milk. If you don't need the recipe to be vegan, you can substitute heavy cream.