Description
A vibrant vegetarian twist on the classic, this Tikka Masala is bursting with spiced veggies and creamy coconut milk. Perfect for a cozy weeknight dinner.
Ingredients
Units
Scale
- 2 tbsp olive oil
- 1 yellow onion
- 2 tsps freshly grated ginger
- 4 cloves garlic
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp coriander
- 0.5 tsp turmeric
- 0.5 tsp cumin
- 6 oz (170 g) can tomato paste
- 13.5 oz (382 g) can fire roasted tomatoes
- 13.5 oz (382 g) can full fat coconut milk
- 1 cups (237 ml) water
- 1 head cauliflower
- 2 carrots
- 1 green bell pepper
- Salt
- Pepper
- 3 tbsp plain Greek yogurt
Instructions
- Sauté onions in a pan with olive oil over medium-low heat (approximately 300-350°F/150-175°C), stirring frequently, for 20-25 minutes until caramelized.
- Add ginger and garlic; sauté for about 1 minute.
- Add tomato paste, fire-roasted tomatoes, coconut milk, smoked paprika, chili powder, coriander, cumin, turmeric, and water. Stir until well combined.
- Add cauliflower and carrots; simmer covered for 10 minutes.
- Add green bell pepper; simmer covered for another 5 minutes, or until cauliflower is tender.
- Stir in yogurt, season with salt and pepper to taste.
Notes
- For a richer flavor, roast the cauliflower and carrots before adding them to the sauce.
- To reduce the spice level, decrease the amount of chili powder or omit it entirely.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 10
- Sodium: 400
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Carbohydrates: 40
- Fiber: 8
- Protein: 10
- Cholesterol: 15