Colorful Vegetable Tikka Masala
Cooking Time
Prep Time
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Cuisine
Indian cuisine is renowned for its rich, flavorful dishes that offer a unique and unforgettable culinary experience. The Colorful Vegetable Tikka Masala is a vegetarian version of a classic Indian dish, combining roasted vegetables with a creamy, aromatic sauce. This dish is perfect for those who want to savor authentic Indian flavors while enjoying a balanced and nutritious meal.
Tikka Masala is an iconic dish in Indian cuisine, appreciated for its rich and spicy sauce. Traditionally, it is prepared with a marinade of spices and yogurt, and simmered in a creamy tomato sauce enhanced with coconut milk. Spices such as cumin, coriander, paprika, and turmeric add depth of flavor, while ginger and garlic contribute an aromatic touch. This dish is often served with basmati rice or naan bread, making it a complete and satisfying meal.
To optimize your time in the kitchen, start by preparing and roasting the vegetables while you make the tikka masala sauce. This method saves time and ensures that all elements of the dish are ready simultaneously. Use a baking sheet large enough to spread the vegetables in a single layer so they cook evenly and develop a nice caramelization. Meanwhile, preparing the sauce in a large skillet or pot allows you to easily follow the steps without stress.
This Colorful Vegetable Tikka Masala is not only a feast for the taste buds but also a delight for the eyes. Serve it with basmati rice or naan for an authentic and satisfying Indian culinary experience. Enjoy this comforting dish that brings together the best of Indian cuisine in every bite.
Colorful Vegetable Tikka Masala
Ingredients
For the Roasted Vegetables:
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 orange bell pepper chopped
- 1 zucchini sliced into rounds
- 200 g cherry tomatoes halved
- 1 red onion quartered
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Tikka Masala Sauce:
- 2 tablespoons vegetable oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 piece fresh ginger about 2 cm, grated
- 2 tablespoons tikka masala curry paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 400 g crushed tomatoes
- 400 ml coconut milk (1 can)
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
Prepare the Roasted Vegetables:
- Preheat the oven to 200°C (400°F).
- In a large bowl, toss the chopped bell peppers, zucchini rounds, cherry tomatoes, and red onion quarters with the olive oil, salt, and pepper.
- Spread the vegetables on a baking sheet lined with parchment paper and roast in the oven for 20-25 minutes, or until they are tender and slightly caramelized. Stir halfway through to ensure even cooking.
Prepare the Tikka Masala Sauce:
- While the vegetables are roasting, heat the vegetable oil in a large skillet over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and grated ginger, and sauté for another 2 minutes.
- Add the tikka masala curry paste, ground cumin, ground coriander, paprika, and turmeric. Stir well and cook for 1-2 minutes to release the aromas of the spices.
- Add the crushed tomatoes and mix well. Let simmer for 10 minutes, stirring occasionally.
- Add the coconut milk and let simmer for another 10 minutes until the sauce thickens. Add the lemon juice, and season with salt and pepper to taste.
Assemble the Dish:
- Add the roasted vegetables to the tikka masala sauce and mix well to coat the vegetables with the sauce.
- Let simmer for another 5 minutes to allow the flavors to meld.
Serve:
- Serve hot, garnished with fresh cilantro.
- Accompany with basmati rice or naan for a complete meal.
A recipe proposed by Maison Marmite
