Name: Loaded Veggie Tikka Masala
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 Servings
Cuisine: Other
Ingredients: 1 yellow onion; 2 cloves garlic; 1 inch ginger; 10 sprigs fresh cilantro; 2 tablespoons olive oil; 0.5 tsp cumin; 0.5 tsp turmeric; 0.25 tsp ground cinnamon; 1 tsp paprika; 1 tsp salt; 1.5 teaspoons garam masala; 400 grams canned plum tomatoes; 15 ounces tomato sauce; 1 container vegan yogurt; 15 ounces full fat coconut cream or milk; 0.5 heads cauliflower; 3 carrots; 15 ounces chickpeas; 1 cup frozen peas; 0.25 cup cilantro

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Loaded Veggie Tikka Masala

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Ingredients

Warning0 allergens identified

Loaded Veggie Tikka Masala

1 yellow onion1/2 is finely chopped

2 cloves garlic

1 inch gingerpeeled

10 sprigs fresh cilantroplus more for serving

2 tablespoons olive oildivided

½ tsp cumin

½ tsp turmeric

¼ tsp ground cinnamon

1 tsp paprika

1 tsp saltoptional

1 ½ teaspoons garam masala

400 grams canned plum tomatoesnot drained

15 ounces tomato sauce

1 container vegan yogurtroughly 5 ounces (I typically use So Delicious or Kite Hill unsweetened yogurt)

15 ounces full fat coconut cream or milk

½ heads cauliflowerchopped into bite sized pieces

3 carrotspeeled and finely chopped

15 ounces chickpeasdrained and rinsed

1 cup frozen peas

¼ cup cilantrochopped

Instructions

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Instructions

In a food processor, combine half of the onion, garlic, ginger, cilantro stalks, and 1 tablespoon of olive oil. Blitz until fully combined about 1 minute. (see photo above) Set aside.

In a large skillet, heat the remaining olive oil over medium heat. Add in the chopped onion and spices, stir to combine and cook gently for 10 minutes.

Into the skillet, add the plum tomatoes (with the liquid from the can), tomato sauce, yogurt, coconut milk and the blitzed onion and cilantro sauce. Cook for an additional 5 minutes over medium heat.

Add in the cauliflower and carrots and bring to a simmer. Simmer for 20 minutes.

Once the veggies are tender, add in chickpeas and frozen peas. Stir to combine and let cook for 5 more minutes or until peas are fully heated through.

Serve with rice and (optional) a bit more cilantro leaves and yogurt. Enjoy!

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Bloom Your Spices 🌟
Toast the garam masala, cumin, turmeric, and cinnamon in hot oil for 30-60 seconds before adding other ingredients to unlock their essential oils and deepen their flavor complexity.
Balance Acidity with Sweetness 🍅
Add a pinch of sugar or a squeeze of fresh lemon juice to the tomato sauce to balance acidity and create a more rounded, restaurant-quality sauce.
Temper Your Yogurt 🥛
Whisk your vegan yogurt with a few tablespoons of the warm sauce before stirring it into the curry to prevent curdling and ensure a silky, smooth texture.
Caramelize Aromatics First 🧅
Cook your onions and garlic until deeply golden brown before adding spices—this develops a rich, savory foundation that elevates the entire dish.
Finish with Fresh Cilantro Last ✨
Stir fresh cilantro in during the final 30 seconds of cooking to preserve its bright, delicate flavor and add vibrant color to your finished dish.