Name: Vegan Tikka Masala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian
Ingredients: 1-2 tablespoons coconut oil, olive oil, or ghee; 1 extra-large shallot, chopped (or 1/2 a red onion); 1 tablespoon chopped ginger; 4 fat garlic cloves, rough chopped; 1 teaspoon cumin; 1 teaspoon coriander; 1 teaspoon ground turmeric; ½ teaspoon paprika or chili powder; 1 teaspoon garam masala or curry powder; 1 teaspoon black mustard seeds (optional); 1 teaspoon fennel seeds (optional); 1 teaspoon fenugreek leaves (optional); 1 teaspoon salt; 1 1/2 cups tomatoes, diced (or 14-ounce can of diced tomatoes); 1 can full-fat coconut milk; 1 red bell pepper, big diced; 1 small head cauliflower, sliced into 1-inch pieces or small florets; 1 zucchini, cut into 1-inch thick half-moons or quarters; Squeeze of lemon; Cilantro for garnish; Optional: Crispy tofu, pan-seared paneer cheese, or 1 can of chickpeas (drained, rinsed)

why make this recipe

Vegan Tikka Masala is a delicious and comforting dish that makes it easy to enjoy plant-based ingredients. It’s packed with flavor from spices and fresh veggies, making it perfect for anyone looking to add more variety to their meals. This recipe is simple to make and can easily be adapted to suit your taste preferences. Plus, it’s a great way to impress family and friends with a homemade dish that feels rich and satisfying.

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how to make Vegan Tikka Masala

Ingredients:

1-2 tablespoons coconut oil, olive oil, or ghee
1 extra-large shallot – chopped (or substitute with 1/2 a red onion)
1 tablespoon chopped ginger
4 fat garlic cloves, rough chopped
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon ground turmeric
½ teaspoon paprika or chili powder
1 teaspoon garam masala or curry powder
1 teaspoon black mustard seeds (optional)
1 teaspoon fennel seeds (optional)
1 teaspoon fenugreek leaves (optional)
1 teaspoon salt
1 1/2 cups tomatoes, diced (or substitute with a 14-ounce can of diced tomatoes)
1 can full-fat coconut milk
1 red bell pepper, big diced
1 small head cauliflower, sliced into 1-inch pieces or small florets
1 zucchini, cut into 1-inch thick half-moons (or quarters)
Squeeze of lemon
Cilantro for garnish
Optional additions: Crispy tofu, pan-seared paneer cheese, or 1 can of chickpeas (drained, rinsed)

Directions:

Heat oil in a large heavy-bottom pot or Dutch oven over medium-high heat. (Refer to notes for Instant Pot instructions.)
Add shallot, ginger, and garlic. Reduce heat to medium to prevent burning. Stir frequently for about 3 minutes until fragrant and golden.
Add spices, seeds, and salt. Lightly toast while stirring for 1-2 minutes to enhance their flavor.
Add the diced tomatoes and cook for 2 more minutes until they soften. Then, stir in the coconut milk and bring to a simmer.
Add cauliflower, red bell pepper, and zucchini. Stir, cover, and let simmer for 10-12 minutes over medium-low heat. Check the cauliflower; it should be just tender. Continue simmering uncovered if needed.
Taste and add a squeeze of lemon juice. Adjust salt and add cayenne if you like it spicy.
Gently fold in the crispy tofu, seared paneer, or chickpeas and warm through.
Serve in bowls over basmati rice or with naan. Garnish with cilantro.
The Tikka Masala will keep up to 4 days in the fridge.

how to serve Vegan Tikka Masala

Serve Vegan Tikka Masala in bowls over a bed of fluffy basmati rice to soak up the tasty sauce. You can also enjoy it with warm naan bread for dipping. Add a sprinkle of fresh cilantro on top for a pop of color and extra flavor.

how to store Vegan Tikka Masala

You can store leftover Vegan Tikka Masala in an airtight container in the refrigerator for up to 4 days. Make sure to let it cool completely before sealing. To reheat, simply warm it on the stove or in a microwave until heated through.

tips to make Vegan Tikka Masala

For a creamier texture, consider blending a portion of the cooked vegetables before adding them back to the pot.
Feel free to add other vegetables like spinach or peas for additional nutrition and flavor.
Customize the spices according to your preference. If you love heat, adding more cayenne or chili powder can enhance the spice level.
To make it protein-packed, add crispy tofu, seared paneer, or chickpeas for a delightful twist.

variation

You can easily modify this recipe by using different vegetables based on what you have on hand. Sweet potatoes, green beans, or eggplant work well in this dish. For a smoky flavor, you may add a dash of smoked paprika.

FAQs

1. Can I make this dish in advance?
Yes, you can make Vegan Tikka Masala ahead of time. Just store it in the fridge for up to 4 days, and reheat it before serving.

2. Is this recipe gluten-free?
Yes, Vegan Tikka Masala is gluten-free as long as you use gluten-free naan or serve it with rice.

3. Can I freeze Vegan Tikka Masala?
Yes, you can freeze it for up to 3 months. Just let it cool, and then store it in a freezer-safe container. Thaw in the refrigerator overnight and reheat when you are ready to enjoy.