Vegetarian Tikka Masala

If you love Indian cuisine but want a vegetarian version of a classic dish, this Vegetarian Tikka Masala is a simple and easy recipe for those comfort food cravings. It's packed with lots of veggies like cauliflower, carrots, and bell pepper, all simmered in a rich, creamy tomato sauce made with aromatic spices.

With simple ingredients like coconut milk, garam masala, and tomato paste, you can recreate a popular Indian dish right in your own kitchen. Serving it with basmati rice, naan bread, or cauliflower rice for a hearty and cozy veggie-forward meal.

Ingredient Notes

• Base Vegetables: Start with a yellow onion (chopped finely), six cloves of garlic (chopped), 6-8 carrots (chopped), and 2 tablespoons of fresh grated ginger. These ingredients provide a savory base and add layers of flavor to the dish. You can use a red bell pepper (chopped) for sweetness, or green if preferred.
• Cauliflower: One head of cauliflower, chopped into florets, adds bulk and texture to the dish. The cauliflower absorbs the flavors of the tikka masala sauce beautifully, providing a hearty, satisfying bite that makes this vegetarian version as fulfilling as any classic curry.
• Spices: Garam masala (3 teaspoons), turmeric (3 teaspoons), and chili powder (3 teaspoons) are the main spices here. They create the classic tikka masala flavor.
• Tomato Base: One 6 oz can of tomato paste (170 g) and two 28 oz cans of diced tomatoes (800 g each) create a rich and flavorful base for the tikka masala sauce. The tomato paste adds a concentrated depth of flavor, while the diced tomatoes provide body and texture, making the sauce hearty and a food base for absorbing all the aromatic spices.
• Vegetable Stock: Two cups (480 ml) of vegetable stock add depth and help to thin the sauce. (if I don't have vegetable stock and don't want to use chicken stock sometimes I'll just use water. In that case, you wanna make sure you taste the sauce a little earlier because it might need a little bit more salt. That's also true if you've made your own vegetable stock, which will likely have much less sodium than store-bought.)
• Coconut Milk: One 15.5 oz can of coconut milk (460 ml) makes the sauce creamy. Full-fat coconut milk works best for richness. 
• Chickpeas: Two 15.5 oz cans of chickpeas (440 g each), drained and rinsed, add protein and make this dish hearty. Chickpeas have a stiffer texture, which contrasts nicely with the softer cauliflower, adding an enjoyable bite to the dish. If you prefer, you could also use other white beans or even canned lentils as a substitute.
• Butter: Adding 2 tablespoons of butter at the end is optional but adds a luxurious finish to the dish. The butter's fat and creamy texture help to enhance the rich flavors of the spices, making the sauce even more indulgent. If you prefer a vegan option, you can use coconut oil or vegan butter instead, which will provide a similar richness without dairy.

Instructions

Start by heating 1-2 teaspoons of olive oil in the bottom of a Dutch oven over medium-low heat. This helps to prevent sticking and starts building the flavor. Add the chopped onion and cook for 5-10 minutes, stirring occasionally, until it becomes soft and translucent.

Once the onion is softened, lower the heat to medium-low and add the chopped garlic and 6-8 chopped carrots. Cook these for about 5-7 minutes, stirring frequently to avoid burning, until the carrots begin to soften.

Next, add the 6 oz can of tomato paste and stir it well for about 2 minutes, making sure it fully coats the garlic, onions, and carrots. Then, stir in 2 tablespoons of grated ginger, 3 teaspoons of garam masala, 3 teaspoons of turmeric, and 3 teaspoons of chili powder. Mix everything together for another 2 minutes, allowing the spices to toast slightly and bring out their full aroma. This step will give the tikka masala sauce a rich, concentrated flavor.

Add the 2 cups of vegetable stock, 1 (15.5 oz) can of coconut milk, the chopped bell pepper, 2 (28 oz) cans of diced tomatoes, the chopped cauliflower, and the 2 (15.5 oz) cans of chickpeas. Gently mix everything together to combine well.

Cover the Dutch oven and bring the mixture to an active simmer over medium-high heat. Let it cook for about 60 minutes, allowing all the flavors to meld together into a deliciously creamy sauce.

For added richness, you can stir in 2 tablespoons of butter just before serving. This step is optional but highly recommended if you love a creamy sauce.

How to Serve

• Serve with basmati rice or jasmine rice for a classic pairing.– Don't skimp on the rice – I know the basmati rice is a little bit more expensive than the white rice at the store but it's well worth it!!
• Pair with naan bread or vegan naan to soak up the creamy masala sauce.
• Spoon over cauliflower rice for a lower-carb option.
• Garnish with fresh cilantro and a squeeze of lemon juice for a burst of freshness.

Tips, Tricks, and Alterations

• Timing: If you're in a rush, you can turn up the heat and have your dish ready to serve within 20 minutes of simmering. However, giving it more time on the stovetop allows the flavors to develop more fully, becoming richer and more fragrant.
• Take shortcuts: One of my favorite kitchen hacks is to always have chopped jarred garlic on hand. While freshly chopped garlic is more aromatic and flavorful, using jarred garlic saves a lot of time. For those of us who aren't gourmet chefs and are just trying to get dinner on the table, shortcuts like jarred garlic, bottled lemon juice, and jarred ginger can make all the difference between a stressful weeknight and an enjoyable cooking experience. 
•  Freezer-Friendly Loves the Freezer!!: This vegetarian tikka masala is perfect for freezing, and I find that the flavors become even more enhanced after being frozen and thawed. It's an excellent make-ahead meal, ideal for busy weeknights.
• Make It Vegan: Skip the butter or use vegan butter to keep this dish completely vegan.
• Spice Level: Adjust the spice level by reducing the chili powder or adding a pinch of cayenne pepper for more heat.
• Creaminess: For an even creamier sauce, add ¼ cup of coconut cream along with the coconut milk.
• Slow Cooker Option: You can make this in a slow cooker by adding all the ingredients and cooking on low heat for 6-8 hours.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stove over low heat, adding a splash of water if needed to loosen the sauce.

If you’ve tried this Vegetarian Tikka Masala recipe or any other recipe on BalancingBowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals and anything else I’m up to.

Recipe

Vegetarian Tikka Masala

If you love Indian cuisine but want a vegetarian version of a classic dish, this Vegetarian Tikka Masala is a simple and easy recipe for those comfort food cravings. It's packed with lots of veggies like cauliflower, carrots, and bell pepper, all simmered in a rich, creamy tomato sauce made w

Print Recipe Pin Recipe

Course Drinks

Cuisine Indian

Ingredients

  

• 3-5 tablespoons olive oil for cooking
• 1 onion chopped
• 6 cloves garlic chopped
• 6-8 carrots chopped
• 2 tablespoons grated ginger
• 1 bell pepper chopped
• 1 head cauliflower chopped
• 3 teaspoons garam masala spice
• 3 teaspoons turmeric
• 3 teaspoons chili powder
• 2 teaspoon salt
• 1 6 oz can tomato paste (170 g)
• 2 28 oz cans diced tomatoes (800 g each)
• 2 cups vegetable stock 480 ml
• 1 15.5 oz can coconut milk (460 ml)
• 2 15.5 oz cans of chickpeas, drained and rinsed (440 g each)
• 2 tablespoons butter optional

Instructions

 

• Drizzle 1-2 teaspoons of olive oil in the bottom of a Dutch oven and set it over medium-low heat.
• Add the chopped onion and cook for 5-10 minutes, stirring occasionally until softened.
• Lower the heat to medium-low and add the chopped garlic and carrots. Cook for 5-7 minutes, stirring relatively frequently.
• Add 1 (6 oz) can of tomato paste and stir for 2 minutes, ensuring it fully coats the garlic, onions, and carrots.
• Add 2 tablespoons grated ginger, 3 teaspoons garam masala, 3 teaspoons turmeric, and 3 teaspoons chili powder. Stir for 2 minutes to evenly coat the vegetables.
• Add 2 cups vegetable stock, 1 (15.5 oz) can coconut milk, the chopped bell pepper, 2 (28 oz) cans diced tomatoes, 2 (15.5 oz) cans chickpeas, and the chopped cauliflower. Gently mix to combine.
• Cover the pot and bring to an active simmer. Let it cook for about 60 minutes, allowing the flavors to meld together.
• Optional: Stir in 2 tablespoons of butter for added richness before serving.

Keyword 60 minutes, tikka masala, Vegetarian

Tried this recipe?Let us know how it was!