Vegan Tikka Masala

Easy, vegan tikka masala that is amazing on its own or paired with your favorite rice or naan. For this plant-based recipe I used potatoes instead of the 'usual' chicken, because who doesn't like potatoes and who the heck needs chicken!? Potatoes are a great source of fiber, potassium, and vitamin C.

Easy vegan tikka masala made without the chicken obviously. This plant based Indian dish is so good you might not be able to stop yourself.

Vegan Tikka Masala

vegan Indian food, dairy-free tikka masala, vegan tikka masala recipe


  • 4 cups yukon gold potatoes, washed + cubed

  • 1 medium white onion, diced + 3/4 cup water

  • 6 cloves garlic, minced

  • 1/2 inch piece of ginger, peeled + grated

  • 1 14.5 ounce can crushed tomatoes

  • 1 medium red bell pepper, seeded and chopped

  • 1/2 cup fresh cilantro, loosely packed

  • 1 13.5 ounce can coconut milk (full fat)

  • 1 teaspoon garam masala

  • 1/2 teaspoon ground coriander

  • 1/2 teaspoon turmeric

  • 1/2 teaspoon mustard powder

  • 1/2 teaspoon ground black pepper

  • 1 teaspoon Himalayan salt

  • freshly chopped cilantro (for garnish)


  1. Add 3/4 cup water, onion, garlic and ginger to large pot and sauté until onions are semi-translucent and water has cooked off. (If using an induction burner simply set to Sauté.)

  2. Pour contents of the pan into a blender or food processor along with the coconut milk, tomatoes, bell pepper and 1/2 cup cilantro.

  3. Blend on high until creamy.

  4. Pour back into pot and add in all remaining ingredients.

  5. Turn down to a simmer and let cook with lid on for 10 - 15 minutes, stirring occasionally.

  6. Take off lid, and continue to simmer for an additional 10 - 15 minutes, stirring occasionally.

  7. Enjoy with your favorite rice or naan.


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