Vegan Vegetable Tikka Masala is a delightful and aromatic dish that brings the rich flavors of Indian cuisine to your table. This recipe serves four and is perfect for a cozy dinner or a gathering with friends. Below, you’ll find a comprehensive guide including ingredients, cooking instructions, nutritional information, and helpful tips to make your cooking experience enjoyable.
Vegetable Tikka Masala
Ingredients
- For the Tikka Masala
- 2 tablespoons coconut oil
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1-inch piece of fresh ginger, minced
- 1 ½ cups diced carrots (about 3 large carrots)
- 1 cup diced bell pepper (red or yellow)
- 1 cup diced zucchini
- 1 can (14.5 ounces) fire-roasted crushed tomatoes
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 cup full-fat coconut milk
- Spices
- 2 ½ teaspoons garam masala
- 1 ½ teaspoons ground turmeric
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- ¼ teaspoon ground cardamom
- ¼ teaspoon crushed red pepper flakes (adjust to taste)
- Salt to taste
- For Garnish
- Fresh cilantro, chopped
- Juice of ½ lime
- Grocery List
- Coconut oil
- Onion
- Garlic
- Fresh ginger
- Carrots
- Bell pepper
- Zucchini
- Fire-roasted crushed tomatoes (canned)
- Chickpeas (canned)
- Full-fat coconut milk
- Garam masala spice blend
- Ground turmeric
- Ground cumin
- Ground coriander
- Ground cardamom
- Crushed red pepper flakes
- Fresh cilantro
- Lime
Instructions
- Prepare the Vegetables: Heat the coconut oil in a large pot over medium heat. Add the diced onion and sauté for about 3 minutes until it becomes translucent.
- Add Aromatics: Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
- Incorporate Vegetables: Add the diced carrots, bell pepper, and zucchini to the pot. Sauté for about 5–7 minutes until they start to soften.
- Spice It Up: Sprinkle in the garam masala, turmeric, cumin, coriander, cardamom, and crushed red pepper flakes. Stir well to coat the vegetables in the spices and cook for another minute.
- Tomato Base: Pour in the crushed tomatoes and chickpeas. Stir everything together and let it simmer for about 5 minutes.
- Creamy Finish: Add the coconut milk to the pot, stirring until well combined. Allow it to simmer on low heat for about 15–20 minutes, stirring occasionally, until the sauce thickens.
- Final Touches: Adjust seasoning with salt and add lime juice just before serving. Garnish with fresh cilantro.
- Serve: Enjoy your Vegan Vegetable Tikka Masala over basmati rice or with warm naan bread.
Notes
- For added flavor, consider marinating your vegetables in spices before cooking.
- You can substitute any seasonal vegetables you have on hand.
- Adjust the level of spiciness by modifying the amount of crushed red pepper flakes.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 736Total Fat: 49gSaturated Fat: 37gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 63mgSodium: 1017mgCarbohydrates: 59gFiber: 13gSugar: 24gProtein: 25g
Perfect for both vegans and non-vegan eaters alike, this dish showcases how delicious plant-based meals can be.If you enjoyed this recipe and want more mouth-watering vegan dishes, don’t forget to check out our eBook filled with delicious recipes that will elevate your cooking game! Happy cooking!
