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Vegetable tikka masala over rice in a white bowl with silverware.
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Vegetable Tikka Masala

Vegetable Tikka Masala, because chicken doesn’t have to have all the fun! This is a healthy and vegan take on a traditional Indian dish.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: Indian
Servings: 6 Servings
Calories: 677kcal
Author: Aimee Mars


  • 2 teaspoons Ginger
  • 3 Garlic Cloves minced
  • 2 teaspoons Tumeric
  • 1 teaspoon Garam Masala
  • 1 teaspoon Coriander
  • 1 teaspoon Cumin
  • 1/2 teaspoon Cardamom
  • 1 tablespoon Butter
  • 2 medium Onions chopped
  • 1 Red Bell Pepper sliced
  • 8 ounces Shitakii Mushrooms
  • 15 ounces Garbanzo Beans
  • 2 tablespoons Red Chili Paste
  • 1/2 cup Crushed Tomatoes
  • 14 ounces Canned Coconut Milk
  • 3 cups Rice cooked


  • In a small bowl combine the ginger, garlic, turmeric,  Garam Masala, coriander, cumin, and cardamom until well mixed and set aside.
  • Melt the butter in a large skillet over medium-high heat. Add the onions and bell pepper, cook stirring occasionally for about 3 minutes, or until fragrant.
  • Add the mushrooms and garbanzo beans and continue cooking for an additional 5 minutes.
  • Place the red chili paste and previously made spice mixture into the skillet and toss the ingredients to coat.
  • Pour in the crushed tomatoes and coconut milk. Turn the heat down to a simmer and let cook for about 15 minutes more when the sauce will begin to thicken slightly.
  • Serve over rice.


Serving: 1Serving | Calories: 677kcal | Carbohydrates: 109g | Protein: 17g | Fat: 21g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 71mg | Potassium: 810mg | Fiber: 11g | Sugar: 10g | Vitamin A: 759IU | Vitamin C: 34mg | Calcium: 98mg | Iron: 5mg