Loaded Veggie Tikka Masala

This Loaded Veggie Tikka Masala is one THE most popular recipes on my blog and definitely a favorite in our house. I make it for guests on a regular basis and it’s ALWAYS a crowd pleaser. SUPER excited to hear how you like it!

Author: Food with Feeling

Meal Type: Milk Free

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 6 Servings

Calories: 526 kcal per serving

Ingredients

1 - yellow onion
2 cloves - garlic
1 inch - ginger
10 sprigs - fresh cilantro
2 tablespoons - olive oil
½ tsp - cumin
½ tsp - turmeric
¼ tsp - ground cinnamon
1 tsp - paprika
1 tsp - salt
1 ½ teaspoons - garam masala
400 grams - canned plum tomatoes
15 ounces - tomato sauce
1 container - vegan yogurt
15 ounces - full fat coconut cream or milk
½ heads - cauliflower
3 - carrots
15 ounces - chickpeas
1 cup - frozen peas
¼ cup - cilantro

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