Vegetarian Tikka Masala

Snap pea topping: This adds a fresh crunch and taste to your dish. You don't have to make it, but it's easy to prepare. Just mix thin snap pea slices with olive oil, lime juice, salt, and pepper.

5 from 3 votes

This Vegetarian Tikka Masala is packed with veggies, chickpeas, and bold spices. Serve it over rice with a dollop of Greek yogurt, snap peas, and plenty of naan for a flavorful meal!

Prep Time35

Cook Time30

Total Time1 5

Course: Dinner, Vegetarian

Cuisine: Healthy, Indian, Vegan

Keyword: Vegetarian Tikka Masala

Servings: servings

Author: Chelsea Lords

Cost: $14.42

Equipment

Large cast-iron pot

Ingredients

2 tablespoons coconut oil
1-1/2 cups finely diced yellow onion 1 large onion
1-1/2 cups diced carrot 4 large carrots
1 cup diced red pepper 1 pepper
2 tablespoons finely minced garlic 4 to 5 cloves
2 tablespoons peeled and finely minced ginger 1-1/2 inch piece
2-1/2 teaspoons garam masala
1-1/2 teaspoons ground turmeric
1-1/2 teaspoons granulated sugar
1-1/2 teaspoon salt
2 teaspoons ground cumin
2 teaspoons ground coriander
1/4 teaspoon ground cardamom
1/4 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 (14.5-ounce) can fire-roasted crushed tomatoes
2 (15.5-ounce) cans chickpeas also called garbanzo beans, drained and rinsed
1 (13.66-ounce) can coconut milk
1 cup frozen sweet peas
1/4 cup finely chopped fresh cilantro
Serving suggestions see note 1

Optional Snap Pea Topping

1 cup snap peas thinly sliced
1 teaspoon olive oil
1 teaspoon lime juice
Salt and pepper

US - Metric

Instructions

In a large cast-iron pot, heat coconut oil over medium-high. Sauté onion, carrot, and red pepper 8–10 minutes until crisp-tender. Add ginger and garlic and cook until fragrant, about 1 minute. Stir in seasonings and tomato paste, then cook 4 minutes until aromatic; reduce heat if necessary to prevent burning.
Add crushed tomatoes and sauté for 1 minute, scraping the pot’s bottom. Add drained chickpeas and sauté another minute. Pour in coconut milk and stir to combine.
Simmer on low, stirring occasionally, until sauce thickens (10–20 minutes). Add peas, cilantro, and lime juice. Adjust seasoning, adding sugar if needed to balance acidity.
While simmering, prepare sides. For optional snap pea topping, mix sliced snap peas, lime juice, oil, and a pinch of salt and pepper in a bowl; set aside. Warm naan (see note 2), cook rice (see note 3), and set out Greek yogurt.
Serve rice topped with Vegetarian Tikka Masala, snap pea topping, Greek yogurt, and cilantro sprigs. Enjoy with warm naan.

Notes

Note 1: Here are some serving suggestions: Basmati rice, warmed naan, plain Greek yogurt, and additional cilantro.

Note 2: I recommend warming the naan before serving. Here are some options:

To char naan, spray both sides with olive oil and grill over stovetop flame until slightly charred, then cover with a kitchen towel.
Microwave naan covered with a damp paper towel for 10–15 seconds, then cover with a kitchen towel.
Alternatively, buy toaster-sized mini naan (like Stonefire®).

Note 3: This is how I like cooking basmati rice:

Rinse basmati rice under clear water using a fine-mesh sieve.
Soak rice in water 5–10 minutes.
Boil water in a large pot.
Add drained rice to boiling water and cook 5 minutes without reducing heat.
Drain and fluff rice with a fork.
Only use this method for basmati rice, not for other rice types.

Nutrition Note: Nutritional information is for the Vegetarian Tikka Masala, not the basmati rice or snap pea topping.

Storage: Let Vegetarian Tikka Masala cool, then store in an airtight container in the fridge for up to 4 days. To freeze, add it to a gallon-size bag or airtight container and freeze for up to 2 months. When you’re ready to enjoy again, thaw it in the fridge, then warm it up slowly.

Nutrition