6-8 people

Ready In:

45 Minutes

Type of Recipe:

Plant-Based, Vegetarian

Good For:

Lunch, Dinner

Veggie Tikka Masala Skillet

Eating the freshest foods possible is imperant for us to maintain optimal health, and can be a game-changer for people whose health may be compromised. This veggie-version of a Tikka Masala is one of my favorite dinners after a trip to the local farmer’s market. With fire-roasted tomatoes, herbs, and veggies – this skillet will spice up your dinner in a whole new way. And if you’re new to Indian food – give it a try. I promise you won’t be disappointed!


4 cups cooked brown Basmati rice

1/3 cup ghee

2 tbsp. chopped garlic

1 large sweet onion, finely diced

3 tbsp. Tikka Masala Spice Blend

large sweet potato, cleaned, diced into 1-inch cubes

2 15 oz. cans organic fire-roasted tomatoes

1 15 oz. can garbanzo beans, drained

1 cup frozen peas

2 cups small cauliflower florets

1 cup yogurt or goat’s milk


Optional garnish:

Shredded spinach

Chopped cilantro

Slivered toasted almonds

Step by Step Instructions

Step 1

Prepare ingredients as suggested above. Prepare Basmati rice according to package instructions.

Step 2

Heat ghee in skillet to medium-high heat. Add garlic and onions and saute, while stirring, until sizzling and fragrant. Add spices, stir, and cook for about 1-2 minutes until fragrant.

Step 3

Add potatoes, tomatoes, beans, peas, and cauliflower. Bring to a low simmer. Reduce heat, cover, and simmer for another 30 minutes. Stir occasionally.

Step 4

Serve with Basmati rice and optional garnishes of spinach, cilantro, almonds, and alongside a piece of Naan bread.

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