Foolproof tikka masala curry recipe. Great for using leftover veggies from the week. 

Tikka Masala

Hello, hello! Hope my lovely readers are doing well <3 You guys voted for an article on our yummy tikka masala curry recipe on Insta recently and here you have it!

I was just telling a friend that you can pretty much use this recipe as a base for many Indian dishes- just change up the spices or add different veggies and you’ve got a whole new and equally delicious dish.


The key to this dish is definitely the tumeric, garam masala, ground coriander, and the cumin spices. It’s these spices that give it that ‘tikka’ flavor. If you love cooking Indian food as much as we do but feel intimidated by the hundred of Indian spice variations on the market it may be a good idea to look into buying a spice box. In India, the spice box is prized and carries the seven staple spices essential to any Indian recipe.


Our spice box includes mustard and cumin seeds, turmeric and red chile powders, ground cumin-coriander powder, garam masala, and whole red chiles. In fact, if you already have the highly coveted spice box you could make use of this tikka masala curry recipe no sweat (without having to buy any additional spices).

spice box
Our beloved spice box


1 cup Basmati rice
2 small carrots
1 head of cauliflower
1 small onion
1 clove of garlic
1 can of chickpeas
Tikka-masala paste (you can either go the easy route and buy a pre-made paste or create your own with 1/2 cup water, 2 tsp. finely grated peeled ginger, 2 tsp. ground turmeric, 1 tsp. garam masala, 1 tsp. ground coriander, 1 tsp. ground cumin)
1 can diced tomatoes
250 ml coconut milk or cream of your choice
Coriander for garnish
Tablespoon of ghee or butter

4 simple steps to your amazing dinner

1. Cook the rice

Boil 2-3 cups of water in a small pot and add salt. In the meantime, wash off the Basmati rice in a sieve until the water runs clear. Once the water is boiling, add the rice and cook covered at a low temperature for 10 minutes. Once cooked, set the covered rice aside for another 10 minutes. Fold in butter until evenly distributed.

2. Prepare the veggies

Peel carrots, cut lengthwise and then cut into small half moons. Cut the cauliflower into small florets. Finely chop both the onion and garlic clove. Drain the chickpeas.

3. Sauté the veggies

Heat up 1 1/2 tablespoons olive oil in a pan and wait until the oil thins and runs more fluidly (a very important part of the process). Add the onions and garlic and let them cook for 3 minutes. Then add your carrot half moons, cauliflower and chickpeas. Let the veggies cook until soft-this can take from 5-15 minutes depending on the thickness of the veggies.

4. Prepare the curry

Add tikka masala paste to the vegetable mixture and let it marinate for 1 minute, stirring occasionally. Add the diced tomatoes and coconut milk (or cream) and let this simmer for about 5-8 minutes. Season with salt and pepper. Again, make sure the veggies are soft and the curry thick. Once done, serve the rice into bowls and top with your fragrant and delicious curry. Last but not least, enjoy!

So tell us, what did you think? Don’t be a stranger and let us know in the comments. 

(Send us pictures of your creations for a chance to be featured on our page)! You can either share your creation below in the comments or tag us on Instagram/Facebook with the hashtag #spiceandtravel. We really hope you enjoy this recipe and we look forward to sharing many more dishes!

Looking for more amazing recipes to spice up this weeks dinner plans? Check out our authentic pav bahji recipe for more inspo!

An American living and working in Dusseldorf, Germany. If you couldn't tell already, I spend most of my free time cooking, travelling or writing about either of the two. Thanks for stopping by!

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