I Can’t Get Enough Of This Cheap Vegetarian “Better-The-Next-Day” Dinner

Switching It Up

Because this recipe calls for simple, health-conscious ingredients, it’s incredibly versatile, and next time I make it, here’s what I would change:

• Make it vegan — If I wanted to make this recipe entirely vegan, I’d swap the heavy cream for coconut milk. It’s going to leave me with the same satisfying, creamy consistency without the need for dairy.

• Add some greens — If you have a handful of kale or another type of hearty green that’s about to go full wilt-mode in your fridge, this would be a great time to utilize it. Cook it down alongside your onion, garlic, and ginger until it’s soft. If you don’t have kale, any vegetable would be a nice addition to this dish.

• Get it even thicker — To achieve an even thicker restaurant-style tikka masala consistency, I finished by simmering the dish and reducing the liquid significantly. For thicker results from your first attempt, try cutting the water in half; rather than adding 1 ¼ cups of water alongside the tomato sauce, add about ½ a cup to ¾ of a cup of water.