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5 from 3 votes

Vegan Tikka Masala with Roasted Vegetables

This vegan tikka Masala is made with hearty roasted vegetables like squash, peppers, carrots, zucchini and onion. It is as filling as any meal with meat and even better for your body!
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Indian
Keyword: indian, tikka masala, vegan
Servings: 4 bowls
Calories: 352kcal
Cost: $7

Ingredients

  • 4 C vegetables, cut into cubes For tougher veggies like potatoes, beets and winter squash, cut them smaller and for peppers, onions and summer squash, cut them larger.
  • fresh herbs Oregano, sage, rosemary, whatever you prefer works here
  • 1/3 C coconut oil
  • 1 tsp Real Salt
  • 1/8 tsp black pepper
  • 1 jar Maya Kaimal Vegan Tikka Masala sauce

Instructions

  • Start by cutting your favorite vegetables up and placing them on a baking sheet with herbs of your choosing, salt and pepper
  • Melt 1/3 cup of coconut oil and drizzle over the vegetables evenly
  • Roast at 425 degrees for 30-35 minutes or until soft and slightly browned
  • Place roasted veggies in a frying pan over medium heat (I love using our non-stick copper pan)
  • Add a full jar of Maya Kaimal Vegan Tikka Masala sauce
  • Heat vegetables and sauce until hot and serve right away 

Notes

Pro Tip: You can cook everything at the same temperature and for the same time, just cut the root vegetables smaller and the summer squash, onions and peppers bigger. 
Leftovers of this dish can be refrigerated for up to 3 days. Just reheat in a frying pan over medium-low heat or in the microwave. 
I don't recommend freezing this dish as unthawing tends to make the vegetables soggy. You can however, freeze sauce alone if needed. 

Nutrition

Calories: 352kcal | Carbohydrates: 29g | Protein: 5g | Fat: 24g | Saturated Fat: 22g | Sodium: 676mg | Potassium: 867mg | Fiber: 5g | Vitamin C: 24mg | Calcium: 63mg | Iron: 7mg