Go Back
Easy Loaded Veggie Tikka Masala

Easy Loaded Veggie Tikka Masala

A colorful, veggie-packed tikka masala in a creamy tomato-coconut sauce. Weeknight-easy, bold, and cozy over rice or with naan.
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6

Ingredients
 

Main Ingredients

  • 2 tbsp extra-virgin olive oil
  • 1.5 cup diced yellow onion
  • 2 tsp minced garlic
  • 1 tbsp grated fresh ginger
  • 2.5 tsp garam masala
  • 1.5 tsp ground cumin
  • 1.5 tsp ground coriander
  • 0.75 tsp ground turmeric
  • 1 tsp mild chili powder use Kashmiri chili for color if available
  • 2 tbsp tomato paste
  • 3 cup crushed tomatoes
  • 0.75 cup vegetable broth
  • 4 cup cauliflower florets bite-size pieces
  • 1.5 cup sliced red bell pepper
  • 2 cup sliced zucchini half-moons
  • 1.5 cup diced carrots
  • 1 cup frozen green peas no need to thaw
  • 1.5 cup cooked chickpeas, drained about one 15-oz can
  • 1.5 cup full-fat coconut milk shake can well
  • 1 tsp granulated sugar balances acidity
  • 1.5 tsp kosher salt plus more to taste
  • 0.5 tsp black pepper
  • 1.5 tbsp fresh lemon juice
  • 0.5 cup chopped cilantro for garnish

Instructions

Preparation Steps

  • Warm the olive oil in a large pot over medium heat.
  • Soften the onion with a pinch of salt, stirring, about 5–7 minutes.
  • Stir in the garlic and ginger; cook until fragrant, about 1 minute.
  • Bloom the garam masala, cumin, coriander, turmeric, and chili powder for 30 seconds.
  • Cook in the tomato paste, stirring, for another minute to darken slightly.
  • Pour in crushed tomatoes and vegetable broth; simmer 5 minutes to meld flavors.
  • Add cauliflower and carrots; cover and simmer until starting to soften, 8 minutes.
  • Fold in bell pepper, zucchini, and chickpeas; cook uncovered 6–8 minutes, stirring occasionally.
  • Stir in coconut milk and peas; simmer gently 3–4 minutes until creamy and vegetables are tender.
  • Season with sugar, pepper, and lemon juice; adjust salt to taste.
  • Rest 5 minutes off heat, then garnish with cilantro and serve hot.

Notes

Serve over fluffy basmati rice or with warm naan. For extra heat, add a minced serrano with the spices. Swap coconut milk with cashew cream for a different richness, or use tofu in place of chickpeas. Leftovers keep 4 days chilled and freeze well up to 2 months.
This recipe is an original creation inspired by classic Easy Loaded Veggie Tikka Masala flavors. All ingredient ratios and instructions are independently developed.