Loaded Veggie Tikka Masala

  • 08 Sep - 14 Sep, 2018
  • Mag The Weekly
  • Cookery


· 1 large yellow onion (½ goes in blitzed sauce, ½ is finely chopped)

· 2 cloves of garlic

· 1-inch piece of ginger, peeled

· 10 sprigs of coriander (plus more for serving)

· 2tbsp olive oil, divided

· ½ tsp cumin

· ½ tsp turmeric

· ¼ tsp ground cinnamon

· 1tsp paprika

· 1tsp salt (optional)

· 1½ tsp garam masala

· 400g canned plum tomatoes, not drained

· 1x15oz. can of tomato sauce

· 1 small cup yogurt

· 1x15oz. can of full fat coconut cream or milk

· ½ head of cauliflower, chopped into bite sized pieces

· 3 large carrots, peeled and finely chopped

· 1x15oz. can of chickpeas, drained and rinsed

· 1 cup of frozen peas

· Optional for serving: chopped coriander, extra yogurt, cooked basmati rice 


In a food processor, combine half of the onion, garlic, ginger, coriander stalks and a tablespoon of olive oil. Blitz until fully combined for about a minute. Set aside. In a large skillet, heat the remaining olive oil over medium heat. Add chopped onion and spices, stir to combine and cook gently for 10 minutes. Into the skillet, add the plum tomatoes (with the liquid from the can), tomato sauce, yogurt, half can of coconut milk and the blitzed onion and coriander sauce. Cook for an additional five minutes over medium heat. Add in the cauliflower and carrots, and bring to a simmer. Simmer for 20 minutes. Once the veggies are tender, add in chickpeas, frozen peas and the remaining coconut milk. Stir to combine and cook for five more minutes or until peas are fully heated through. Serve with rice (optional) and garnish with coriander leaves.