This Vegetarian Tikka Masala is packed with veggies, chickpeas, and flavorful spices. Serve over rice with Greek yogurt, snap peas, and warm naan!
authorโs note
The Veggie Tikka Masala My Kids Ask For Weekly!
Since Chicken Tikka Masala is a regular request at my house, I figured it was time to try a meatless version, and it was an instant hit. My kids actually like this one even more. My 7-year-old even asked for it as his birthday dinner this year, which totally cracked me up.
This version is packed with veggies like onions, carrots, bell pepper, and sweet peas, plus chickpeas for plant-based protein. Itโs hearty, filling, and has just the right amount of heat. Iโll also share how to dial the spice level up or down. If youโre looking for a veggie-packed meal the whole family will eat without a fuss, this is it!
Ingredient Notes
| Ingredient | Swaps & Tips |
|---|---|
| Garam Masala | If youโre out, use a mix of curry powder, extra cumin, and coriander. |
| Fire Roasted Tomatoes | Regular crushed tomatoes work just fine. Fire roasted adds a little extra depth. |
| Coconut Milk | Heavy cream works, but coconut milk keeps this dairy free and creamy. Use canned, shelf stable coconut milk. |
| Chickpeas | Canned chickpeas add protein. Just rinse before using. |
| Fresh Ginger & Garlic | Paste works in a pinch, but fresh gives the best flavor. |
| Tomato Paste | Donโt skip this. It thickens the sauce and deepens flavor quickly. |
Quick Tip
Many coconut milk types are available, but look for shelf-stable cans, typically found in the international aisle with Latin or Asian products. Imperial Kitchenยฎ is my go-to brand, easily found in local stores.
How To Make Vegetarian Tikka Masala
- Cook veggies: Heat coconut oil in a pot and cook the veggies until theyโre soft.ย
- Add garlic, ginger, and spices. stirring often helps mix the flavors well.
- Mix in tomato paste and tomatoes and cook to make it tasty.
- Add chickpeas and coconut milk and cook it all together. Simmering on low heat.
- Stir in peas and cilantro at the end. Adding these last keeps them fresh and colorful.
- Serve: Have it with rice, Greek yogurt, and warm naan.
chelseaโs recipe tip
My Vegetarian Tikka Masala Tips
- Make ahead: This dish gets better over timeโgreat for prepping early and keeping things easy when guests come.
- Dice the veggies: Cut the carrot, onion, and bell pepper into small, even pieces so they cook right. A food chopper can help you go faster!
- Adjust the spice: Want more heat? Add cayenne or extra red pepper flakes slowly. Too spicy? Use less and add Greek yogurt to cool it down.
- Build flavor in steps: Adding things one at a time helps the flavor grow.
Storage
- Storage: Let it cool, then store in an airtight container in the fridge for up to 4 days. The flavors even get better the next day as they mix together more.
- Freeze: Add your vegetarian tikka masala to a gallon size bag or airtight container and freeze for up to 2 months. When youโre ready to enjoy again thaw it in the fridge, then warm it up slowly.
More Vegetarian Recipes
Vegetarian Tikka Masala
This Vegetarian Tikka Masala is packed with veggies, chickpeas, and bold spices. Serve it over rice with a dollop of Greek yogurt, snap peas, and plenty of naan for a flavorful meal!
Equipment
Ingredients
- 2 tablespoons coconut oil
- 1-1/2 cups finely diced yellow onion 1 large onion
- 1-1/2 cups diced carrot 4 large carrots
- 1 cup diced red pepper 1 pepper
- 2 tablespoons finely minced garlic 4 to 5 cloves
- 2 tablespoons finely minced ginger peeled, 1-1/2 inch piece
- 2-1/2 teaspoons garam masala
- 1-1/2 teaspoons ground turmeric
- 1-1/2 teaspoons granulated sugar
- 1-1/2 teaspoon salt
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons tomato paste
- 1 (14.5-ounce) can fire-roasted crushed tomatoes
- 2 (15.5-ounce) cans chickpeas also called garbanzo beans, drained and rinsed
- 1 (13.66-ounce) can coconut milk
- 1 cup frozen sweet peas
- 1/4 cup finely chopped cilantro
- Serving suggestions see note 1
Instructionsย
- In a large cast-iron pot, heat coconut oil over medium-high. Sautรฉ onion, carrot, and red pepper 8โ10 minutes until crisp-tender. Add ginger and garlic and cook until fragrant, about 1 minute. Stir in seasonings and tomato paste, then cook 4 minutes until aromatic; reduce heat if necessary to prevent burning.
- Add crushed tomatoes and sautรฉ for 1 minute, scraping the potโs bottom. Add drained chickpeas and sautรฉ another minute. Pour in coconut milk and stir to combine.
- Simmer on low, stirring occasionally, until sauce thickens (10โ20 minutes). Add peas, cilantro, and lime juice. Adjust seasoning, adding sugar if needed to balance acidity.
- While simmering, prepare sides. For optional snap pea topping, mix sliced snap peas, lime juice, oil, and a pinch of salt and pepper in a bowl; set aside. Warm naan (see note 2), cook rice (see note 3), and set out Greek yogurt.
- Serve rice topped with Vegetarian Tikka Masala, snap pea topping, Greek yogurt, and cilantro sprigs. Enjoy with warm naan.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: Here are some serving suggestions: Basmati rice, warmed naan, plain Greek yogurt, and additional cilantro.
Note 2: I recommend warming the naan before serving. Here are some options:
- To char naan, spray both sides with olive oil and grill over stovetop flame until slightly charred, then cover with a kitchen towel.
- Microwave naan covered with a damp paper towel for 10โ15 seconds, then cover with a kitchen towel.
- Alternatively, buy toaster-sized mini naan (like Stonefireยฎ).
- Rinse basmati rice under clear water using a fine-mesh sieve.
- Soak rice in water 5โ10 minutes.
- Boil water in a large pot.
- Add drained rice to boiling water and cook 5 minutes without reducing heat.
- Drain and fluff rice with a fork.
- Only use this method for basmati rice, not for other rice types.
Nutrition
Serving: 1serving | Calories: 372kcal | Carbohydrates: 26g | Protein: 7g | Fat: 29g | Saturated Fat: 25g | Sodium: 101mg | Potassium: 763mg | Fiber: 6g | Sugar: 10g | Vitamin A: 7360IU | Vitamin C: 108mg | Calcium: 71mg | Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
What To Serve With Vegetarian Tikka Masalaย
I like serving this with warmed naan, creamy Greek yogurt, fluffy basmati rice, and a quick snap pea topping.
- Greek yogurt: The cool, creamy yogurt is so good with the warm, spiced veggies. I use full-fat plain yogurt for the best flavor.
- Basmati rice: This is my go-to, but any rice worksโor even cauliflower rice.
- Naan: I always warm it up before serving. Charring it on the stovetop, using the toaster oven, or microwaving it all work well.
- Snap pea topping: This adds a fresh crunch. I slice snap peas thinly and toss them with olive oil, lime juice, salt, and pepper.
I made this tonight but forgot the peas. It was
so delicious! Iโve made a chickpea one before
but this one was so much better with the additional veggies! Iโll definitely make it again, thank you!!
I am so thrilled to hear this! Thanks so much Kristen! ๐
This was absolutely delicious! The snap pea topping was fantastic. Thank you for the great recipe!
Yay! So thrilled to hear this! ๐
will be making this soon can i skip red pepper as am not a big fan of it am indian and i approved this perfect for my naan will dm you if i make this and let you know how it goes Thanks Ramya
Hope you love it! ๐