The rich flavors from this dish were inspired from different Indian recipes found online. We love the heat level of this tikka masala. If the spice kick is too much for your family, you can cut the red pepper down by half without losing any of the dynamic flavor layers. This does freeze well, and makes about 6 servings.
Vegetable Tikka Masala
Prep Time: 20 Minutes
Cook Time: 60 Minutes
Serving Size: 6
- 2 tablespoons extra-virgin olive oil
- 1 onion, chopped
- 1 head of cauliflower, cut into 1/2” pieces
- 3-4 yukon gold potatoes, cut into 1/2” half moons
- 4-5 carrots cut into 1/2 half moons
- 1 tablespoon minced peeled fresh ginger
- 6 garlic cloves, minced
- 1 tablespoon garam masala
- 1 1/2 teaspoons paprika
- 1 teaspoon curry powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground red pepper
- 2 tablespoons tomato paste
- 2 (14.5-ounce) cans unsalted diced tomatoes
- 2 tbsp. corn starch and 2 tbsp. of water
- 1 can of garbanzo beans, drained and rinsed.
- 1 can light coconut milk
- S&P to taste
- 3 tablespoons chopped fresh cilantro
- 2 cups cooked brown or white basmati rice
- 1/4 cup plain Greek yogurt (optional)
How to Make It
- Preheat oven to 450 degrees. Prep potatoes, cauliflower, and carrots as suggested above. Place potatoes, cauliflower, and carrots on a baking sheet. Drizzle with a 1 tbsp. of olive oil sprinkle with 1 tsp. each salt and pepper. Toss to combine and layout in one layer. Roast for 18-20 minutes, or until vegetables soften. Stir vegetables halfway through cooking.
- Heat oil in a large stockpot over medium-high heat. Add onion, ginger, and garlic to pan; cook 3 to 5 minutes. Add garam masala, paprika, curry powder, salt, and red pepper to pan; stir well. Cook an additional 2-3 minutes or until onion garlic and ginger starts to brown, stirring occasionally. Stir in tomato paste and tomatoes; Combine water and corn starch in a bowl, stirring with a whisk until smooth. Add cornstarch mixture. Bring to a boil, cook for 1 minute, then reduce heat to simmer. Add roasted vegetables and garbanzo beans. Let simmer for 30 – 45 minutes.
- Add coconut milk and cook an additional 15 minutes. Add salt and pepper to taste. Remove from heat and stir in cilantro. Let stand 10 minutes. Serve over rice. Top each serving with 1 tbsp. of yogurt. (Don’t use if vegan) 🙂