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    4.84 from 12 votes

    Veggie Tikka Masala

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    Mimi Harrison Posted on Updated on
    Try this Veggie Tikka Masala, as it's nutritious, comforting and full of flavor. Ideal for meal prep and so easy to make, just chop up the veggies, bloom the spices and make the delicious sauce. Give it a go!
    Prep time: 5 minutes
    Cook Time: 40 minutes
    Total Time: 45 minutes
    £1.01
    Makes: 6
    mains
    Indian
    Freezable

    Table of Contents

    Veggie Tikka Masala

    by Mimi Harrison
    Print
    4.84 from 12 votes
    Prep Time: 5 minutes
    Cook Time: 40 minutes
    Total Time: 45 minutes
    £1.01
    mains
    Indian
    Freezable
    Servings: 6
    Overhead shot of veggie tikka masala with rice and garnished with coriander
    MetricUS Standard
    Try this Veggie Tikka Masala, as it's nutritious, comforting and full of flavor. Ideal for meal prep and so easy to make, just chop up the veggies, bloom the spices and make the delicious sauce. Give it a go!

    Ingredients

    • 1 cauliflower (£0.95⁠)
    • 1 broccoli (£0.95⁠)
    • 2 white onions (£0.47⁠)
    • 50 g fresh ginger (£0.43⁠)
    • 1 tin of chickpeas (£0.60⁠)
    • 500 g passata (£0.32⁠)
    • 1 tin coconut milk (£0.59 ⁠)
    • 1 aubergine (£0.67⁠)
    • Bunch of fresh coriander (£0.29⁠)
    • 300 g brown rice (£0.79⁠)

    Cupboard Essentials

    • 1 tbsp olive oil
    • 2 tsp cumin ⁠
    • 1 tsp ground turmeric ⁠
    • 2 tsp ground coriander ⁠
    • 2 tsp garam masala ⁠
    • 1-2 tsp chilli powder
    • 400 ml vegetable stock
    • Salt & Pepper

    Method

    • Start with prepping the vegetables by chopping the cauliflower and broccoli into florets, slicing the aubergine into bitesize chunks, dicing the onion and grating the ginger.
    • Add the diced onion into a pan with 1 tbsp of olive oil on a medium to low heat. Sweat for 5 minutes until translucent. ⁠
    • Pour in all the seasoning and fresh ginger, stirring to coat the onions. Fry gently for around a minute before adding the aubergine, fry for a further 5 mins. ⁠
    • Increase the heat and pour in the passata, coconut milk and 400ml of vegetable stock. Stir to combine and then add the florets and season with salt and pepper. Reduce the heat to a simmer for 20 minutes.
    • During this time you can cook the rice for the allocated time on the packet.
    • Once the timer’s up for the curry, add the drained chickpeas to the pot and cook for a further 10 minutes. ⁠
    • Divide into your meal prep containers with a helping of brown rice for each portion. When eating, serve up with some fresh coriander and a pinch of salt. Optionally add chilli flakes if you’re a heat junky.

    Nutrition

    Servings: 6 servings
    Fat: 17g
    Calories: 478kcal
    Carbohydrates: 68g
    Protein: 14g
    As Seen On
    4.84 from 12 votes (12 ratings without comment)

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