Vegetable Tikka Masala – One Pot Chef Style
Main Ingredients
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Cook Tikka Masala Paste
Place 1/2 cup of tikka masala paste into a pan over medium heat. Cook, stirring constantly, for about until it becomes strong and aromatic.
Add Tomatoes and Water
Add a 400g can of tomatoes and 1 cup (250ml) of water to the pan. Stir gently to combine with the paste.
Add Vegetables
Add one small head of cauliflower, broken into florets, and approximately 700-800g of pumpkin, chopped into chunks, to the pan. Stir gently to ensure all vegetables are coated in the sauce.
Simmer the Curry
Increase the temperature to high and bring the liquid to a boil. Once boiling, place the lid on the pan, turn the temperature down to medium-low (just enough to maintain a ), and allow it to for about , or until the vegetables are nice and tender. Stir once or twice during cooking to ensure even cooking.
Add Coconut Milk
After , remove the lid. Give a 270ml can of coconut milk a good shake to mix any separated cream, then pour it into the curry. Stir gently to combine.
Heat Through and Serve
Allow the curry to come back to a so it is heated through. Season with salt and pepper now if desired. Once heated, it is ready to serve. The coconut milk helps to make the curry creamy and mellows the spice, allowing the herb and spice flavors to shine.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 1 swap
No Coconut milk?
- Equal parts heavy cream + 1/2 tsp coconut extract
- Whole milk + 1 tsp coconut oil (per cup)
Variations
Simple ways to adapt this recipe.
- Use any chunky vegetables you like
Such as potatoes, sweet potato, broccoli, or carrots.
- Adjust the amount of tikka
Adjust the amount of tikka masala paste to your preferred spice level.
Helpful Tips
Small details that can improve the final result.
Your Notes
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