I still remember the first time I made tikka masala from scratch. I was craving something warm, rich, and comforting, but I also wanted it packed with veggies and wholesome ingredients.
Most of the store-bought versions were either too oily or lacked that homemade depth of flavor. So, I grabbed the freshest veggies I could find and got to work.
What came out of my kitchen was a velvety, spiced, and ridiculously delicious dish that had me scraping the bottom of the pan. It was so good that even my “not-a-big-fan-of-vegetables” friend went back for seconds.
Now, it’s one of my go-to recipes when I want something hearty yet packed with nutrients. If you’re looking for a plant-based dinner that’s bold in flavor, creamy without being heavy, and just downright satisfying, this veggie tikka masala is it.
Tips for the Best Veggie Tikka Masala
- Want it extra creamy? Use cashew cream instead of coconut milk.
- Prefer a smoky flavor? Add a touch of smoked paprika.
- Protein boost? Swap chickpeas for tofu or tempeh.
- Low-carb option? Serve with cauliflower rice instead of basmati.
Serving Suggestions
Spoon over fluffy basmati rice, sprinkle with fresh cilantro, and serve with warm naan for the ultimate comfort meal. You can also pair it with a simple cucumber yogurt salad to balance out the spices.
Creamy Veggie Tikka Masala
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop & Roasting
- Cuisine: Indian-Inspired
Description
A rich, flavorful, and plant-based tikka masala loaded with roasted veggies and a creamy, spiced tomato sauce. Perfect for a wholesome and satisfying dinner.
Ingredients
For the Sauce
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 ½ tsp garam masala
- 1 tsp turmeric
- ½ tsp smoked paprika
- ½ tsp red pepper flakes (optional, for heat)
- 1 (14 oz) can crushed tomatoes
- 1 cup full-fat coconut milk
- ½ cup vegetable broth
- Salt & black pepper to taste
- 1 tbsp lemon juice
For the Veggies
- 1 small cauliflower, cut into florets
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 small carrot, thinly sliced
- 1 cup chickpeas (cooked or canned, drained & rinsed)
- 1 tbsp olive oil
- Salt & pepper to taste
For Serving
- Cooked basmati rice or warm naan
- Fresh cilantro for garnish
Instructions
Step 1: Roast the Veggies for Maximum Flavor
- Preheat the oven to 400°F (200°C).
- Toss the cauliflower, bell pepper, zucchini, and carrots with 1 tbsp olive oil, salt, and pepper.
- Spread on a baking sheet and roast for 20 minutes, flipping halfway. Roasting enhances their natural sweetness and adds a nice char.
Step 2: Make the Creamy Masala Sauce
- Heat 2 tbsp olive oil in a large pan over medium heat.
- Add the onion and cook until soft, about 4-5 minutes. Stir in garlic and ginger, cooking for another minute.
- Sprinkle in cumin, coriander, garam masala, turmeric, paprika, and red pepper flakes. Stir well and toast the spices for about 30 seconds until fragrant.
- Pour in the crushed tomatoes, vegetable broth, and a pinch of salt and black pepper. Simmer for 10 minutes, stirring occasionally.
- Reduce the heat to low and stir in the coconut milk. Let it cook for another 5 minutes until the sauce thickens slightly.
Step 3: Bring It All Together
- Add the roasted veggies and chickpeas into the sauce. Stir well to coat everything.
- Let it simmer for 5 more minutes so the flavors can meld together.
- Finish with a squeeze of lemon juice for brightness.
Notes
Feel free to swap veggies based on what’s in season!
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
