Vegetable Tikka Masala
Roasted vegetables in a rich, spiced tomato-cream sauce — all the comfort of tikka masala, entirely plant-based.
Details
Ingredients
- 1 head cauliflower, cut into florets
- 2 cups chickpeas, drained
- 1 red bell pepper, cubed
- 2 tbsp olive oil
- Sauce:
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 can (400g) crushed tomatoes
- 1 cup coconut cream or heavy cream
- 2 tbsp tikka masala paste (or 2 tsp garam masala + 1 tsp paprika + 1 tsp cumin)
- 1 tsp turmeric
- 1 tsp sugar
- Salt to taste
- Fresh cilantro and naan, for serving
Instructions
- 1
Toss cauliflower, chickpeas, and bell pepper with olive oil, salt, and pepper. Roast at 220°C (425°F) for 20 minutes until charred.
- 2
Meanwhile, sauté onion for 5 minutes. Add garlic and ginger, cook 1 minute.
- 3
Add tikka masala paste and turmeric. Stir for 30 seconds until fragrant.
- 4
Add crushed tomatoes and sugar. Simmer for 10 minutes.
- 5
Stir in coconut cream and the roasted vegetables. Simmer for 5 minutes to meld flavours. Season with salt.
- 6
Serve over basmati rice or with warm naan, garnished with fresh cilantro.
About This Recipe
A culinary embrace born from the vibrant streets of Britain, Tikka Masala has evolved into a global phenomenon, and this plant-based rendition of Vegetable Tikka Masala perfectly captures its beloved essence. While traditionally featuring chicken, this recipe brilliantly substitutes roasted cauliflower and hearty chickpeas for a satisfyingly meaty texture and exceptional nutritional profile. What makes this version truly special is the depth of flavor achieved through layering: the gentle caramelization of roasted vegetables brings out their natural sweetness, while the sauce builds its character from sautéed aromatics – onion, garlic, and fresh ginger – before being infused with the complex warmth of tikka masala paste (or a custom blend of garam masala, paprika, and cumin) and earthy turmeric. The secret to its signature creaminess lies in coconut cream, which offers a dairy-free richness that cradles the spices and crushed tomatoes into a velvety smooth sauce. This dish is not just comforting but also remarkably adaptable; feel free to incorporate other vegetables like sweet potatoes, spinach, or bell peppers. Serve generously with warm, pillowy naan bread to scoop up every last drop of the luscious sauce, and a sprinkle of fresh cilantro for a bright, herbaceous finish.
Tips & Tricks
- • For perfectly roasted vegetables, ensure your baking sheet isn't overcrowded; roast the cauliflower and bell pepper in a single layer to allow for proper caramelization and crisp edges, rather than steaming.
- • If you prefer a thicker, richer sauce, try adding a tablespoon of cashew butter or blending in a handful of soaked cashews with the coconut cream for an extra layer of creaminess and nutty flavor.
- • This tikka masala tastes even better the next day, as the flavors have time to meld. Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 3 months.
- • Beyond naan, consider serving this vibrant curry with a side of fluffy basmati rice, a dollop of cooling plant-based raita, or a spoonful of sweet mango chutney to balance the spices.
Nutrition Facts
Per serving (approximate)