Vegetarian Tikka Masala
Recipe from Two Peas and Their Pod
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.
Servings: 6
Calories: 133kcal
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion diced
- 1 large carrot chopped
- 2 tablespoons tomato paste
- 1 tablespoon freshly grated ginger
- 4 cloves garlic minced
- 2 teaspoons garam masala
- 2 teaspoons ground turmeric
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 3 cups cauliflower florets
- 3/4 cup vegetable broth
- 1 28 oz can diced tomatoes
- 1 15 oz can chickpeas, rinsed and drained
- 1/2 cup coconut milk
- 1 tablespoon fresh lemon juice
- 1/4 cup chopped fresh cilantro leaves optional
- Basmati rice and naan bread for serving optional, 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.
Nutrition
Calories: 133kcal | Carbohydrates: 12g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Sodium: 368mg | Potassium: 464mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2225IU | Vitamin C: 35.7mg | Calcium: 49mg | Iron: 2.2mg