A flavorful vegetarian curry spiced with garam masala, ginger, garlic, and simmered in rich coconut milk.
Great flavors are at your fingertips with this hearty vegetarian tikka masala curry! My take on Jamie Oliver’s Roasted Veggie Curry uses ingredients that are always in my pantry and can be made anytime the mood for a good curry strikes.
This recipe is great to scale up as the hard work of cooking everything happens in the oven! Because this curry is so simple to pull together, it is easy to double the recipe and have freezer ready servings for mid-week meals!
A mix of sweet potato, butternut squash, cauliflower, tomatoes and carrots are tossed in a rich marinade of tikka masala paste and ground spices to serve as the foundation of this curry. Once the vegetables are seasoned and roasted - a quick saute of onions, ginger, garlic, and tomato paste sets the stage for giving the curry freshness. Then toss in the roasted vegetables, pureed tomatoes, greens, and coconut milk and dinner is served!
This curry is even BETTER the next day. Leftovers can be stored in the refrigerator for up to 1 week - if they last that long! If more portions are remaining, dish into a freezer safe container and keep for future meals. Serve with rice or naan to round out a great bowl of comfort!
Veggie Tikka Masala Curry
Preparation Time: 15 minutes
Cook Time: 45 minutes - 1 hour
Serves 4-6
Ingredients
For the Spice Paste
3 tablespoons Extra Virgin Olive Oil, divided
2 tablespoons Tikka Masala Paste
2 teaspoons garam masala, divided
1/4 teaspoon cayenne
Salt and black pepper to taste
For the Curry & Vegetables
200mL (half of a 14oz can) unsweetened coconut milk
1, 14 oz can pureed tomatoes*
1 teaspoon maple agave syrup (sub. maple syrup, honey, or sugar)
1 ½ - 2 cups cherry tomatoes
½ butternut squash, chopped
1 sweet potato, chopped
½ head cauliflower, divided into florets
2 cups fresh/frozen kale or spinach
1 large onion, diced
1 ½ cup carrots, chopped
1 tablespoon tomato paste
2 cloves garlic
1 inch ginger, grated
Directions
1. In a small bowl, add tikka masala paste, 1 tablespoon Extra Virgin Olive Oil, 1
teaspoon garam masala, cayenne, and salt and black pepper to taste. Stir to combine
and set aside.
2. Preheat the oven to 375℉ (190℃). Wash sweet potato, butternut squash, cauliflower,
and cherry tomatoes. Peel the sweet potato and butternut squash if desired. Chop sweet potato and butternut squash into bite size pieces (approximately 1 inch). Divide the cauliflower into single florets.
3. Add chopped sweet potato, butternut squash, cauliflower florets, and whole cherry
tomatoes to a large baking sheet. Pour over the tikka masala and spice paste and rub
the vegetables well. Roast in the oven for 30-35 minutes. The vegetables are done when
they have developed a deeper color and have softened.
4. After the vegetables have roasted, remove from the oven and prepare the base for
the curry. To a small bowl add diced onion and carrots and grated ginger and garlic.
5. Heat a large cast iron skillet or dutch oven with 1 tablespoon extra virgin olive oil over
medium high heat. Add diced onion and carrots and saute for 5-7 minutes. Season with
salt and black pepper to taste. An additional teaspoon of garam masala and tikka spice
paste can be added at this stage if extra flavor is wanted.
6. Once carrots and onions are softened, add grated ginger and garlic (or 1 tablespoon
garlic-ginger paste) and tomato paste. Stir and let cook for 1 minute or until fragrant.
7. Add roasted vegetables and pureed tomatoes to the sauteed onion mixture. Reduce
heat to medium and simmer for 5 minutes. Add 1 teaspoon maple agave syrup or sweetener substitute. Taste and adjust for seasoning.
8. Add shaken coconut milk and kale, spinach or other leafy greens! Let simmer and
heat through for 5-7 more minutes. Serve with a side of naan or rice. Enjoy!
Notes:
* You can substitute canned pureed tomatoes with blended fresh tomatoes or any tinned tomatoes to equal 1 ¾ cups.
**To add more fiber to this dish, in STEP 7: add 1 tin of rinsed chickpeas OR 1 cup of lentils and the proper vegetable stock/water according to package directions.
This is not a sponsored post in conjunction with Patak products! I just enjoy their flavor of Tikka Masala paste the best!
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