This Vegetarian Tikka Masala is packed with veggies, chickpeas, and bold spices. Serve over rice with Greek yogurt, snap peas, and warm naan!
Try some of other favorite meatless meals like chickpea curry, vegetarian sushi bowls, or vegetarian enchiladas.
Vegetarian Tikka Masala
This vegetarian dish is full of great veggies — we’ve got onions, carrots, a sweet bell pepper, crushed tomatoes, and sweet peas. And then to add some filling plant-based protein, we also throw in some chickpeas! They make sure this meatless dish is just as filling as the meat-filled version: this delicious Chicken Tikka Masala.
Since the chicken version is one of my family’s favorites, I decided to make a vegetarian version, and honestly, the kiddos like this one even more! In fact, my 7-year-old requested this very meal for his birthday dinner this year — ha!
My kids love this recipe, even though it’s a bit on the spicy side (they can handle some spice!). I’ll share some ways to tone down (or bring up) the heat in this vegetarian tikka masala.
Ingredient Notes
- Coconut oil: Adds a light sweetness and holds up well to medium-high heat.
- Onion, carrot, red pepper: Cook until just tender to bring out flavor.
- Garlic & ginger: Chop small so their flavor spreads through the whole dish. Fresh is best, but jarred or paste works too.
- Spices: A mix of common Indian spices.
- Tomato paste & fire-roasted tomatoes: Fire-roasted adds more flavor, but regular crushed tomatoes are fine too.
- Chickpeas: Canned chickpeas add protein. Just rinse before using.
- Coconut milk: A lighter option than cream, but you can use cream if you want.
- Sweet peas & cilantro: Stir in at the end to keep their color and fresh flavor.
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 Kitchen® 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 they’re soft.
- Add garlic, ginger, and spices. stirring often helps mix the flavors well.
- Mix in tomato paste and tomatoes and cook to make it tasty. Scraping the pot’s bottom as you stir helps mix in all the flavorful bits into the sauce.
- Add chickpeas and coconut milk and cook it all together. Simmering on low heat makes the sauce thick and flavorful.
- 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. Greek yogurt cools down the spice and makes it creamy.
Vegetarian Tikka Masala Tips
- Make ahead: This dish gets better over time—great 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.
We enjoy warmed naan, Greek yogurt, snap pea topping, and cooked basmati rice with our dinner.
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 you’re ready to enjoy again thaw it in the fridge, then warm it up slowly.
More Vegetarian Recipes
- Vegetarian Shepherd’s Pie with a mashed potato topping
- Pinto Bean Tacos with quick pickled onions
- Vegetable Curry with cauliflower and sweet potatoes
- Black Bean Bowls with a cashew-cilantro sauce
- Vegetarian Lettuce Wraps with a green onion vinaigrette
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 peeled and finely minced ginger 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 fresh cilantro
- Serving suggestions see note 1
Instructions
- In a large cast-iron pot, heat coconut oil over medium-high. Sauté onion, carrot, and red pepper 8–10 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 sauté for 1 minute, scraping the pot’s bottom. Add drained chickpeas and sauté another minute. Pour in coconut milk and stir to combine.
- Simmer on low, stirring occasionally, until sauce thickens (10–20 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.
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 10–15 seconds, then cover with a kitchen towel.
- Alternatively, buy toaster-sized mini naan (like Stonefire®).
- Rinse basmati rice under clear water using a fine-mesh sieve.
- Soak rice in water 5–10 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.
I made this tonight but forgot the peas. It was
so delicious! I’ve made a chickpea one before
but this one was so much better with the additional veggies! I’ll definitely make it again, thank you!!
I am so thrilled to hear this! Thanks so much Kristen! 🙂
This was absolutely delicious! The snap pea topping was fantastic. Thank you for the great recipe!
Yay! So thrilled to hear this! 🙂
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! 🙂