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Creamy and vibrant Vegetable Tikka Masala is fantastic when made with tender potatoes and cauliflower! This slightly sweet curry with a hint of spice is a classic for a reason!
Love these flavours? Give classic chicken tikka masala a try!
When I really can’t think of what to make for dinner, I often turn to curries. Although it might be simple to order take out, it loses its charm pretty quickly, especially since it can be expensive and unhealthy.
Fortunately, it’s simple enough to make a stunning curry at home for a fraction of the price. A good curry can take simple ingredients and turn then into a meal full of flavour that disguises just how easy it is to make!
Cauliflower and potato tikka masala
I’m convinced that one of the reasons tikka masala is so popular is the restrained flavours. It has a bit of sweetness without going too far. And unlike some other curries, it isn’t spicy at all, making it a great option for kids or anyone who doesn’t love hot food.
Cauliflower and potatoes become tender as they cook in the tikka masala sauce, soaking up all the delicious flavours. And although it is possible to make tikka masala with individual spices, who wants to put in that sort of effort? Find a This is an affiliate link.good quality paste to make this recipe a breeze!
What is tikka masala?
Tikka masala is definitely a South Asian dish, while also very British. How can this be?
It was created by Bangladeshi or Indian chefs living in the the UK and designed for the British palate. It clearly draws from classic curries, but with a flavour profile that makes it easy to love for people all over the world, hence its enduring appeal.
As with so many dishes, there is no definitive recipe for tikka masala. There are as many variations as there are cooks.
Recipes almost always include tomatoes, cream or yoghurt, coconut cream and a masala spice mix, which itself comes with plenty of variety. But from there we have plenty of room to make it our own!
The sauce has an orange colour, which can be light or dark, depending on the ingredients that are used. Traditionally it is made with chicken, but I think it’s perfect for a vegetable curry.
Ingredients
Although making a curry with all your own spice blend gives more opportunity to personalise the flavours, I find the convenience of a store-bought paste to be too good to pass up.
The This is an affiliate link.tikka masala paste so important to this recipe because it is the source of most of the flavour. That means it is important to choose the best quality paste you can find and afford. I normally use Patak’s but other pastes might be available where you live.
I had baby potatoes available when I made this recipe but any waxy potatoes will do just fine. Larger potatoes need to be cut up into chunks of roughly the same size so they cook at the same rate.
The same goes for the cauliflower. I recommend buying a head of cauliflower rather than pre-cut pieces so it can be divided into large florets that will take a similar time to cook as the potatoes.
Recipe Tips and Notes
- Be sure to buy This is an affiliate link.tikka masala paste, not sauce. They are separate products that are used in different ways to make curries.
- Chickpeas can be used in this recipe in place of potatoes.
- I used baby potatoes because they were what I had available, but any waxy potato variety will work perfectly. If using larger potatoes, cut them into similar sizes so they cook at an even pace.
- Cut the cauliflower head into large florets so they cook at roughly the same rate as the potatoes.
- Ghee is traditionally used in South Asian cooking but as it is made from butter it is not suitable for vegans, who should use oil.
- I find frozen grated ginger to be a huge time saver and always keep some in my freezer. It works great in this recipe.
Serving suggestions
It will surprise no one that I recommend serving this vegetarian curry with a heap of fluffy This is an affiliate link.basmati rice. For a bit of variety, try my fragrant coconut rice, red lentil dal and warm naan bread.
I usually add a dollop of chutney or a spicy pickle as well. Plus another side like saag paneer if I’m feeling ambitious.
A vegetarian tikka masala works perfectly well as a main, but it’s also a fantastic side dish with other curries. My recommendations are to reach for something like kofta meatball curry, chicken rogan josh or a classic chicken korma.
Storage and leftovers
A bit of time in the fridge will give flavours more of a chance to meld, so this is a great one for leftovers! You can keep it for 4-5 days and reheat in the microwave or on the stovetop with a splash of water to keep it loose.
The curry will also freeze very well in an This is an affiliate link.airtight container. The vegetables will become slightly soft, but not enough to cause a lot of bother. Let frozen curry thaw completely then reheat as above.
More vegetable curry dishes
- Coconut Lentil Curry with Butternut Squash
- Paneer Tikka Masala
- Cauliflower and Potato Curry ‘Aloo Gobi’
- Chickpea and Butternut Squash Curry
Vegetable Tikka Masala with Potatoes and Cauliflower
Ingredients
- 1 tbsp ghee, oil for a vegan option
- 1 onion, sliced
- 1 tbsp ginger, grated
- 2 cloves garlic
- 250g / 1/2lb baby potatoes, or other waxy potatoes; cut larger potatoes in half
- 250g / 1/2lb cauliflower, broken into large florets
- 125ml / 1/2 cup This is an affiliate link.tikka masala paste, not cooking sauce
- 400ml / 14 oz This is an affiliate link.canned chopped tomatoes
- 250ml / 1 cup water
- 125ml / 1/2 cup single cream, or double cream; coconut milk for a vegan option
- 2-3 tsp brown sugar
- 1 tbsp fresh cilantro/coriander, for garnish
Instructions
- Heat the oil or ghee in a large deep pan, then add the sliced onion and cook over medium heat for about 7-10 minutes until it’s brown. To the same pan add the cauliflower, broken into large florets and continue cooking until the florets are golden in places for about 5 minutes, it won’t be cooked at this point but browning will add flavour and will improve texture.
- Now add the ginger and garlic and cook briefly for about 30 seconds, add the tikka masala paste and cook it while stirring for another 30 seconds. Bring in the chopped tomatoes and the water to the pan, stir to combine, add the potatoes and bring to a boil. Then cover with a lot and cook for 20-25 minutes until the potatoes and cauliflower is tender.
- Add the cream and the brown sugar and stir to combine, let it simmer for a minute, then take off the heat and serve garnished with fresh cilantro/coriander.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Nice recipe, but what is with the garlic –how much??
2 cloves of garlic