Vegetable Tikka Masala
A quick and comforting vegetarian tikka masala made with cooked vegetables, chickpeas, and creamy tikka masala sauce.
Servings 4
Ingredients
- 2 cups tikka masala sauce
- 2 cups vegetables cooked
- 1 cup chickpeas cooked
- Cilantro for garnish
- Lemon juice to taste
Instructions
- Start by warming the tikka masala sauce in a deep pan or pot over medium heat.2 cups tikka masala sauce
- Let it heat gently until it loosens and starts to look glossy. This step helps wake up the spices in the sauce.
- Once the sauce is warm, add the cooked vegetables and chickpeas. Stir gently so everything gets coated evenly.2 cups vegetables, 1 cup chickpeas
- Lower the heat and let the curry simmer for 8 to 10 minutes. This resting time allows the vegetables to soak up the sauce without turning mushy.
- If the curry looks too thick, add a small splash of water and stir. I usually do this slowly, one spoon at a time.
- Finish with chopped cilantro and lemon juice just before turning off the heat. That final squeeze makes the whole dish taste brighter and fresher.Cilantro, Lemon juice
Notes
Tested Tips from My Kitchen
- If skipping chickpeas, increase vegetables to 3 cups.
- Use firm vegetables so they hold their shape in the sauce.
- I sometimes use leftover roasted vegetables to save prep time.
- I steamed veggies in the Instant Pot and used them in this recipe.
- The curry thickens as it rests, so keep it slightly loose while cooking.
Nutrition
Calories: 145kcal | Carbohydrates: 23g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 676mg | Potassium: 415mg | Fiber: 6g | Sugar: 2g | Vitamin A: 8508IU | Vitamin C: 17mg | Calcium: 55mg | Iron: 2mg
