Love these flavours? Give classic chicken tikka masala a try! This post contains affiliate links. When you purchase through our links, we may earn a commission. When I really can’t think of what to make for dinner, I often turn to curries. Although it might be simple to order take out, it loses its charm pretty quickly, especially since it can be expensive and unhealthy. Fortunately, it’s simple enough to make a stunning curry at home for a fraction of the price. A good curry can take simple ingredients and turn then into a meal full of flavour that disguises just how easy it is to make!
Cauliflower and potato curry
I’m convinced that one of the reasons tikka masala is so popular is restrained flavours. It has a bit of sweetness without going too far. And unlike some other curries, it isn’t spicy at all, making it a great option for kids or anyone who doesn’t love hot food. Cauliflower and potatoes become tender as they cook in the tikka masala sauce, soaking up all the delicious flavours. And although it is possible to make tikka masala with individual spices, who wants to put in that sort of effort? Find a good quality paste to make this recipe a breeze!
What is tikka masala?
Tikka masala is definitely South Asian dish, while also very British. How can this be? It was created by Bangladeshi or Indian chefs living in the the UK and designed for the British palate. It clearly draws from classic curries, but with a flavour profile that makes it easy to love for people all over the world, hence its enduring appeal. As with so many dishes, there is no definitive recipe for tikka masala. There are as many variations as there are cooks. Recipes almost always include tomatoes, cream or yoghurt, coconut cream and a masala spice mix, which itself comes with plenty of variety. But from there we have plenty of room to make it our own! The sauce has an orange colour, which can be light or dark, depending on the ingredients that are used. Traditionally it is made with chicken, but I think it’s perfect for a vegetarian curry.
Ingredients for vegetarian tikka masala
Although making a curry with all your own spices gives more opportunity to personalise the flavours, I find the convenience of a store bought paste to be too good to pass up. The This is an affiliate link.tikka masala paste so important to this recipe because it is the source of most of the flavour. That means it is important to choose the best quality paste you can find and afford. I normally use Patak’s but other pastes might be available where you live. I had baby potatoes available when I made this recipe but any waxy potatoes will do just fine. Larger potatoes need to be cut up into chunks of roughly the same size so they cook at the same rate. The same goes for the cauliflower. I recommend buying a head of cauliflower rather than pre-cut pieces so it can be divided into large florets that will take a similar time to cook as the potatoes.
Serving suggestions
It will surprise no one that I recommend serving this vegetarian curry with a heap of fluffy basmati rice. For a bit of variety, try my fragrant coconut rice, red lentil dal and warm naan bread. I usually add a dollop of chutney or a spicy pickle as well. A vegetarian tikka masala works perfectly well as a main, but it’s also a fantastic side dish with other curries. My recommendations are to reach for something like kofta meatball curry, chicken rogan josh or a classic chicken korma.
Storage and leftovers
A bit of time in the fridge will give flavours more of a chance to meld, so this is a great one for leftovers! You can keep it for 4-5 days and reheat in the microwave or on the stovetop with a splash of water to keep it loose. The curry will also freeze very well. The vegetables will become slightly soft, but not enough to cause a lot of bother. Let frozen curry thaw completely then reheat as above.
More vegetable curry dishes
Coconut Lentil Curry with Butternut Squash Paneer Tikka Masala Cauliflower and Potato Curry ‘Aloo Gobi’ Chickpea and Butternut Squash Curry
