Vegetarian Tikka Masala

This Vegetarian Tikka Masala Recipe is packed with veggies, chickpeas, and flavorful spices. Serve over rice with Greek yogurt, snap peas, and warm naan!

author’s note

The Veggie Tikka Masala My Kids Ask For Weekly!

Since Chicken Tikka Masala is a regular request at my house, I figured it was time to try a meatless version, and it was an instant hit. My kids actually like this one even more. My 7-year-old even asked for it as his birthday dinner this year, which totally cracked me up.

This version is packed with veggies like onions, carrots, bell pepper, and sweet peas, plus chickpeas for plant-based protein. It’s hearty, filling, and has just the right amount of heat. I’ll also share how to dial the spice level up or down. If you’re looking for a veggie-packed meal the whole family will eat without a fuss, this is it!

Ingredient Notes

Ingredient	Swaps & Tips
Garam Masala	If you’re out, use a mix of curry powder, extra cumin, and coriander.
Fire Roasted Tomatoes	Regular crushed tomatoes work just fine. Fire roasted adds a little extra depth.
Coconut Milk	Many coconut milk types are available, but look for shelf-stable cans, typically found in the international aisle with Latin or Asian products.
Chickpeas	Canned chickpeas add protein. Just rinse before using.
Fresh Ginger & Garlic	Paste works in a pinch, but fresh gives the best flavor in this vegetarian tikka masala recipe.
Tomato Paste	Don’t skip this. It thickens the sauce and deepens flavor quickly.

How To Make This Vegetarian Tikka Masala Recipe

1. Cook veggies: Heat coconut oil in a pot and cook the veggies until they’re soft.
2. Add garlic, ginger, and spices. stirring often helps mix the flavors well.
3. Mix in tomato paste and tomatoes and cook to make it tasty.
4. Add chickpeas and coconut milk and cook it all together. Simmering on a low burner.
5. mix in peas and cilantro at the end. Adding these last keeps them fresh and colorful.
6. Serve: Have it with rice, Greek yogurt, and warm naan.

chelsea’s recipe tip

My Vegetarian Tikka Masala Recipe Tips

• Make ahead: This dish gets better over time—great for prepping early and keeping things straightforward 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.

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 this vegetarian tikka masala recipe 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:

Dinner

Vegetarian Shepherd’s Pie

Tacos

Pinto Bean Tacos

Dinner

Vegetable Curry

Soups And Stews

Vegetarian Chili Recipe

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 finely minced ginger (peeled, 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 cilantro
• Serving suggestions (see note 1)
• 1 cup snap peas (thinly sliced)
• 1 teaspoon olive oil
• 1 teaspoon lime juice
• Salt

Method

1. 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. mix in seasonings and tomato paste, then cook 4 minutes until aromatic; reduce heat if necessary to prevent burning.
2. 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.
3. 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.
4. While simmering, prepare sides. For skippable snap pea topping, mix sliced snap peas, lime juice, oil, and a pinch of salt and pepper in a bowl; keep nearby. Warm naan (see note 2), cook rice (see note 3), and set out Greek yogurt.
5. Serve rice topped with Vegetarian Tikka Masala, snap pea topping, Greek yogurt, and cilantro sprigs. Enjoy with warm naan.