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Loaded Veggie Tikka Masala Recipe

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4.1 from 41 reviews

This Loaded Veggie Tikka Masala is a vibrant, flavorful vegan dish that combines a rich blend of spices, creamy coconut milk, and hearty vegetables like cauliflower, carrots, chickpeas, and peas. Perfectly spiced and simmered to perfection, it’s a wholesome, comforting meal ideal for a family dinner and served best with basmati rice and fresh cilantro.

Ingredients

Sauce Base

  • 1/2 large yellow onion (divided)
  • 2 cloves garlic
  • 1 inch fresh ginger (peeled)
  • 10 sprigs fresh cilantro (plus more for serving)
  • 2 tablespoons olive oil (divided)

Spices

  • 1/2 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1 teaspoon salt (optional)
  • 1 1/2 teaspoons garam masala

Tomato and Cream Base

  • 400 g canned plum tomatoes (with liquid)
  • 1 (15 ounce) can tomato sauce
  • 1 small container vegan yogurt (approximately 5 ounces, unsweetened)
  • 1 (15 ounce) can full fat coconut cream or coconut milk

Vegetables and Legumes

  • 1/2 head cauliflower, chopped into bite-sized pieces
  • 3 large carrots, peeled and finely chopped
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1 cup frozen peas

Optional for Serving

  • Chopped fresh cilantro
  • Extra vegan yogurt
  • Basmati rice, cooked

Instructions

  1. Prepare the blitzed sauce: In a food processor, combine half of the large yellow onion, garlic cloves, peeled ginger, cilantro stalks, and 1 tablespoon of olive oil. Blitz for about 1 minute until fully blended into a smooth mixture. Set aside this flavorful base.
  2. Sauté onions and spices: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped half of the onion along with cumin, turmeric, ground cinnamon, paprika, salt (if using), and garam masala. Stir to evenly combine and cook gently for 10 minutes until the onions are softened and the spices release their aroma.
  3. Add tomato and cream bases: Pour in the canned plum tomatoes with their liquid, tomato sauce, vegan yogurt, coconut cream or milk, and the blitzed onion and cilantro mixture into the skillet. Stir well to combine and cook for an additional 5 minutes over medium heat to develop the flavors.
  4. Simmer vegetables: Add the chopped cauliflower and finely chopped carrots to the skillet. Bring the mixture to a gentle simmer and let cook uncovered for 20 minutes, allowing the vegetables to soften while absorbing the sauce.
  5. Incorporate chickpeas and peas: Once the vegetables are tender, stir in the drained chickpeas and frozen peas. Cook for another 5 minutes until the peas are fully heated through and all ingredients are well combined.
  6. Serve: Ladle the loaded veggie tikka masala over cooked basmati rice if desired, and garnish with extra fresh cilantro leaves and a dollop of vegan yogurt for added creaminess and freshness. Enjoy this hearty vegan meal!

Notes

  • This recipe is naturally vegan and can be made gluten free by serving with gluten-free rice or naan.
  • Adjust salt according to your taste preference or dietary requirements.
  • You can substitute coconut cream with full fat coconut milk if preferred, though cream gives a richer texture.
  • Leftovers store well in the refrigerator for up to 3 days and also freeze well.
  • Add chili powder or fresh chili if you prefer a spicier dish.

Find it online: https://justsosavory.com/loaded-veggie-tikka-masala-recipe/