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  • Destiny Stone
    Destiny Stone

    Vegetarian Tikka Masala (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Caption: Photo: CC/avlxyz

    This recipe is very exciting to me, because it is a vegetarian version of my favorite food. Prior to going gluten-free and eliminating meat from my diet, I loved chicken tikka masala. This recipe is wonderful because it is an easy gluten-free, dairy-free, and meat-free recipe!

    Vegetarian Tikka Masala (Gluten-Free)
    (serves four)


    Masala Paste:

    • 2 teaspoons fresh ginger, minced
    • 2 teaspoons garlic, minced
    • 1 teaspoon cumin powder
    • 1 teaspoon coriander powder
    • ¼ teaspoon turmeric
    • 1 teaspoon cayenne pepper powder
    • 1 tablespoo paprika
    • 1 teaspoon garam masala
    Everything Else:
    • 4 tablespoons olive oil
    • 5 cardamom pods
    • 1 cinnamon stick
    • 1 ½ sweet onions, finely diced
    • 1 large tomato, finely diced
    • ½ cup water
    • himalayan or sea salt to taste
    • 2 medium russet potatoes, diced
    • ½ green cabbage, sliced into thin strips
    • 2 cups frozen or fresh peas
    • coconut milk
    To Make:
    1. Mix all of the ingredients for the Masala Paste together.
    2. Start  cooking the rice cooking according to the package instructions.
    3. Heat the olive oil in a large skillet over medium heat.
    4. Add the cinnamon stick and cardamom pods for just a few seconds to add fragrance to the oil, then remove them. Careful not to leave them too long or it will overwhelm the flavor of your masala.
    5. Add the onions and stir until they are browned.
    6. Add the masala paste and stir for a minute, then add the tomato and stir for another minute, then add the water and bring it to a simmer. 
    7. Add Salt to taste.
    8. Add the chopped potatoes, cabbage, and peas. Reduce the heat to medium-low and cook, stirring frequently, until the potatoes and cabbage are tender and a fork can slide easily through the potato pieces.
    9. Add coconut milk to taste--the coconut milk will create a sauce. Note: you can substitute yogurt for coconut milk if you like.
    10. Serve over aromatic Basmati rice or rice of your choice.

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    Hi Destiny! This recipe is great and delicious! I made it the other day and my whole family loved it. I did, however, take a short cut. Instead of making the masala sauce, I used ready-made Tikka Masala simmer sauce from the brand Tastybite. Almost all of their products are gluten-free, so the sauce made making the dish a lot easier. You should definitely look into their products, which are preservative-free, low fat/salt/calories, and use very simple ingredients. Overall the dish was still delicious. Thanks for the great recipe!

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  • About Me

    I diagnosed myself for gluten intolerance after a lifetime of bizarre, seemingly unrelated afflictions. If my doctors had their way, I would have already undergone neck surgery, still be on 3 different inhalers for asthma, be vomiting daily and having chronic panic attacks. However, since eliminating gluten from my diet in May 2009, I no longer suffer from any of those things. Even with the proof in the pudding (or gluten) my doctors now want me to ingest gluten to test for celiac-no can do.

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