Vegetable Tikka Masala
A delicious clean-the-fridge vegetable tikka masala recipe that you'll love. Learn how to make a tasty vegetarian tikka masala with just a few ingredients and a shortcut.
Servings: 4 people
Calories: 400kcal
Ingredients
- 1 yellow onion peeled and cut into quarters
- 3 cloves garlic
- 1 inch ginger
- 2 tablespoon vegetable oil
- 1 cup carrot sliced
- 1 russet potato cut into chunks
- 3 cups cauliflower florets
- 1 jar Patak’s® Tikka Masala Sauce 15 oz.
Instructions
- Place onion, garlic and ginger in a food processor and blend until it forms a paste.
- Heat oil in a large pan over medium heat.
- Cook the onion paste in the pan for a few minutes until it starts changing color.
- Add in the carrots and potatoes. Cook for about 10 minutes. Add more oil if needed.
- Add in the cauliflower and cook for another 10 minutes.
- Stir in Patak’s® Tikka Masala Sauce and bring it to a low simmer.
- Cook for about 10 minutes until all the vegetables are cooked through.
- Serve warm with white rice, brown rice or naan.
Notes
- Store the leftovers in an airtight container for up to 2 days.
- You can use other vegetables such as mushroom, bell pepper, broccoli and green peas to make vegetarian tikka masala.
- You can make vegetable tikka masala in slow cooker or pressure cooker. Details are in the post.
Nutrition
Calories: 400kcal