This revered Indian dish has gotten a vegan makeover, allowing you to enjoy the robust flavor profile without the meat! My lentil tikka masala provides a delicious and nourishing meal. And it’s so simple that I like to call it “lazy vegan tikka masala” because you can make it in 30 minutes, perfect for a weeknight that begs for big flavors!
This post may contain affiliate links. Please see our disclaimer for details.
Table of Contents
Why You’ll Love This Recipe
- Nutritious: Make my tikka masala with rice and enjoy the plentiful nutritional benefits of making this wholesome vegan meal from scratch.
- Warm: My vegan tikka masala is brimming with warm and cozy flavors and aromas that will soothe your soul.
- Flavorful: Potato tikka masala lets all those savory spices soak in, creating bursts of flavor in every bite.
Nutrition For Mental Health
Two-thirds of a cup (100 grams) of boiled potatoes contains 1.9 grams of protein, 20.1 grams of carbohydrates, 0.1 grams of fat, and is 77% water. Potatoes are a good source of vitamins C and B6, as well as potassium and folate. A randomized controlled trial found that a low-sodium, high-potassium diet has a positive effect on overall mood.
Ingredients + Substitutions
Here’s how you can still make my vegan tikka masala even if you’re missing an ingredient!
- Spices: This recipe uses ground coriander and garam masala as the main spices. However, they do make a tikka masala spice blend you could use instead.
- Potatoes: Instead of potatoes, you could substitute cauliflower or even cubes of tofu. It’s just as delicious!
A full list of ingredients with exact amounts can be found in the recipe card below.
How To Make Vegan Tikka Masala
My lazy vegan tikka masala takes hardly any time at all to make, using just one pot. Now you have no excuse for a healthy and delicious weeknight dinner!
- Add 1 cup of water along with the onion, garlic, ginger, and bell pepper to a medium pot (or Dutch oven) and sauté for 5-7 minutes.
- Scoop contents of the pot into a high-speed blender. Add coconut milk, tomatoes, and 1/2 cup cilantro, and blend on high until creamy. (About 30-60 seconds. Cilantro should be fully blended into the creamy mixture with no noticeable chunks.)
Would you like to save this?
- Pour back into pot and add in all remaining ingredients. Turn down to a simmer and let cook with lid on for 10-15 minutes, stirring occasionally. Remove the lid, and continue to simmer until potatoes and lentils are soft. Stir often.
- Serve with your favorite rice, naan, and fresh cilantro.
Servings Ideas
Potato tikka masala goes great with steamed rice. You can also make naan to go with it, which is perfect for sopping up that glorious sauce. If you can’t find any naan near you or don’t want to make it, then a piece of homemade artisan bread will also be tasty. Sip of a refreshing glass of infused lemon water or an orange spritz mocktail. For additional sides, try this arugula spinach salad or kale spinach salad.
Storage Tips
If you have any leftovers of this vegan tikka masala, you can keep it in an airtight container in your fridge for up to 5 days. I do not recommend freezing this homemade vegan tikka masala. I have tried freezing it before, and it just doesn’t work. When it thaws and is reheated, it just doesn’t taste right.
FAQ
In my vegan tikka masala recipe, I use red lentils and potatoes. You could also use tofu, cauliflower, chickpeas, or tempeh, all of which will create a more robust and filling meal.
My recipe for tikka masala with rice uses potatoes, red lentils, onion, bell pepper, crushed tomatoes, and full-fat coconut milk, along with an array of signature spices. These items are completely meatless and don’t compromise flavor, so if you’re looking for a plant-based recipe or are fully vegan, this is one to try!
I like the combination of potatoes and lentils to stand in for meat in this traditional dish because they’re both filling, nutritious, and soak up the flavors from the Indian spices. By swapping out the meat in this recipe with these vegan-friendly ingredients, you’re still getting a hearty dish.
More Vegan Dinner Recipes
If you tried this Vegan Tikka Masala Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Vegan Tikka Masala
Ingredients
- 1 medium yellow onion, diced (+ 1 cup water)
- 1/2 inch piece of ginger, grated
- 5 cloves garlic, minced
- 1 medium red bell pepper, seeded and chopped
- 1 13.5-ounce can coconut milk, full fat
- 1 14.5-ounce can crushed tomatoes
- 1/2 cup fresh cilantro, loosely packed
- 1 1/2 cups gold potatoes, washed + cubed (about 2 potatoes)
- 3/4 cup red lentils, washed
- 1 teaspoon garam masala
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground black pepper
- 1 teaspoon salt, to taste
- additional freshly chopped cilantro, for garnish
Instructions
- Add 1 cup of water along with the onion, garlic, ginger, and bell pepper to a medium pot (or Dutch oven) and sauté for 5-7 minutes.
- Scoop contents of the pot into a high-speed blender. Add coconut milk, tomatoes, and 1/2 cup cilantro, and blend on high until creamy. (About 30-60 seconds. Cilantro should be fully blended into the creamy mixture with no noticeable chunks.)
- Pour back into pot and add in all remaining ingredients. Turn down to a simmer and let cook with lid on for 10-15 minutes, stirring occasionally. Remove the lid, and continue to simmer until potatoes and lentils are soft. Stir often.
- Serve with your favorite rice, naan, and fresh cilantro.
Notes
Two-thirds of a cup (100 grams) of boiled potatoes contains 1.9 grams of protein, 20.1 grams of carbohydrates, 0.1 grams of fat, and is 77% water. Potatoes are a good source of vitamins C and B6, as well as potassium and folate. A randomized controlled trial found that a low-sodium, high-potassium diet has a positive effect on overall mood. Storage Tips
If you have any leftovers of this vegan tikka masala, you can keep it in an airtight container in your fridge for up to 5 days. I do not recommend freezing this homemade vegan tikka masala. I have tried freezing it before, and it just doesn’t work. When it thaws and is reheated, it just doesn’t taste right.
Nutrition
Did you make this recipe?
We’d love to see! Tag @raepublic on Instagram!
Reference
Torres, S. J., Nowson, C. A., & Worsley, A. (2008). Dietary electrolytes are related to mood. The British journal of nutrition, 100(5), 1038–1045. https://doi.org/10.1017/S0007114508959201
Great recipe!
Thanks so much Marie!