5 from 5 votes

Veggie Tikka Masala

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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 mins
Cook Time: 40 mins
Total Time: 45 mins
£1.01
Makes: 6
mains
Indian
tikka masala, veggie curry, veggie tikka masala
Freezable

Table of Contents

 

Veggie Tikka Masala

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5 from 5 votes
Prep Time: 5 mins
Cook Time: 40 mins
Total Time: 45 mins
£1.01
mains
Indian
tikka masala, veggie curry, veggie tikka masala
Freezable
Servings: 6
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

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