Easy Vegetarian Tikka Masala

Prep: 5 mins

Cook: 40 mins

Difficulty: Easy

Servings: 4 Servings

Like any good bowl of tikka masala, this one greets you with a rich-tasting sauce bursting with warm spices that linger on your tongue — just the way you’d expect. But it takes a decidedly lighter spin, and unlike most meat-free versions of this restaurant favorite, this one goes full steam ahead with lots of hearty vegetables like cauliflower, carrots, and peas.

Ingredients

2 tablespoons ghee or olive oil
1 large yellow onion, diced
1 tablespoon peeled and finely chopped fresh ginger
3 cloves garlic, minced
2 tablespoons garam masala
2 teaspoons ground coriander
1 teaspoon paprika
Pinch cayenne pepper
1 1/2 teaspoons kosher salt
2 tablespoons tomato paste
1 small head cauliflower (about 2 pounds), cut into bite-size florets
1 pound carrots (3 to 4 large), peeled and cut into 1/2-inch pieces
1 (15-ounce) can crushed tomatoes
1 cup low-sodium vegetable broth
1 cup frozen peas
1 cup heavy cream or unsweetened full-fat coconut milk
Cooked basmati rice, for serving
Fresh cilantro leaves and tender stems, for garnish

Instructions

Heat the ghee or oil in a high-sided 12-inch skillet over medium until shimmering. Add the onion, ginger, and garlic and stir to coat. Add the garam masala, coriander, paprika, cayenne, and salt and cook, stirring occasionally, until the onion is softened, about 10 minutes. Add the tomato paste, stir to coat the aromatics, and cook for 1 minute.
Add the cauliflower and carrots and stir well to coat with spices. Add the tomatoes and broth and stir to combine, scraping up the browned bits from the bottom of the bottom of the pan. Bring to a boil. Reduce the heat to low, cover, and simmer until the vegetables are just tender, 20 to 25 minutes.
Stir in the peas and cream and simmer uncovered, stirring occasionally, until thickened, 10 to 15 minutes. Serve over basmati rice and top with cilantro.