While there are many variations, tikka masala is typically a delicious red cream sauce that combines a variety of earthy spices and boasts a unique Indian flavor. Masala spice blend is readily available in most grocery stores alongside other spices like curry and thyme, so the sauce is super easy to make.
Better Than Takeout: Vegetable Tikka Masala
Vegetarian Tikka Masala
- 4 medium sweet potatoes, unpeeled and cut into 1½- inch pieces
- 1 tablespoon coconut oil, melted
- 1 small onion, diced
- 1 teaspoon garlic, minced
- 1 serrano chile pepper, minced
- 1 tablespoon garam masala
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon tomato paste
- 2 (14.5-ounce) cans no-salt-added diced tomatoes
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2⁄3 cup light coconut milk
- 2 tablespoons coarsely chopped raw unsalted cashews
- ¼ cup chopped fresh cilantro
- 1 lime, cut into 4 wedges (optional)
1. Preheat the oven to 425°F. Coat a baking sheet with cooking spray or oil.
2. In a large bowl, combine the sweet potatoes and ½ tablespoon of the coconut oil, and gently toss to evenly coat. Arrange the sweet potatoes on the prepared baking sheet. Roast until tender, about 30 minutes, turning at the halfway mark.
3. Meanwhile, in a large skillet, heat the remaining ½ tablespoon coconut oil over medium-high heat. Add the onion and garlic and cook until the onion is translucent, 3 to 5 minutes. Add the serrano chile, garam masala, salt, and black pepper and stir to evenly coat. Cook for 1 to 2 minutes longer.
4. Add the tomato paste, diced tomatoes, and chickpeas, and stir. Bring the mixture to a boil, reduce the heat to medium-low, and simmer, stirring occasionally, for 15 minutes.
5. Pour in the coconut milk and continue to simmer for 6 minutes longer. Taste and adjust the seasonings if needed.
6. To serve, top each portion of sweet potatoes with a heaping cup of tikka masala. Garnish with the cashews and cilantro. If desired, squeeze a lime wedge over each portion.