If you like comfort food, then this is the dish for you – the smoky spiciness and Indian flavors are perfect comfort, at least in my opinion!  This past week I was craving comfort food – I also had some red potatoes I needed to use up.  When I found a recipe for vegetable tikki curry, I knew that was what I wanted!  Spicy veggie potato patties in a tomato curry sauce sounded wonderful.  I modified the recipe to bake the patties instead of fry them.  I think next time I may use even more cauliflower in them!

Vegetable Tikki

Don’t be scared by the long directions.  It really comes together quite easily!  I found these were even better the next day after I baked the patties again to warm them up – I stored the sauce and the patties separately. 

Vegetable Tikki Curry

Vegetable Tikki Curry

Vegetable Curry

  • 1 pound potatoes (I used red potatoes and left the skin on)
  • 6 ounces cauliflower
  • 3 ounces green peas, thawed
  • 1/2 tsp red chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp curry powder
  • salt to taste

Curry Sauce

  • 1 onion, finely chopped
  • 1 tsp ginger paste
  • 1 tsp chili garlic sauce
  • 2 tsp curry powder
  • 1 C tomato puree (or crushed tomatoes)
  1. Cook potatoes and cauliflower.  I cooked the potatoes in a pressure cooker, then dumped the cauliflower on them when the potatoes were cooked.  It was more than enough heat to cook the cauliflower! 
  2. Mash potatoes and cauliflower, peeling off potato skin if necessary.
  3. Add the spices and mash a little longer to combine.
  4. Fold in peas and mold into burger shapes. 
  5. Place on sil-pat or other non-stick surface and cook at 350 for about twenty minutes, or until brown on the top and possible to flip over.  I found it best to use a silicone spatula to flip them and wiped off any mixture sticking to it before going to the next patty. 
  6. Return to oven for another 20 minutes. 
  7. In the meantime, heat one tablespoon of oil in pan and add the chopped onion.  Cook the onions for about 10-15 minutes over medium heat. 
  8. Add all of the spices and continue to cook 2-3 minutes, stirring as necessary. 
  9. Add tomato puree to the pan and continue cooking for about 5 minutes.  If sauce is too thick, add some water. 
  10. Top the Vegetable Tikki with the curry sauce and chopped coriander leaves (optional) and enjoy!

11 thoughts on “Vegetable Tikki Curry

  1. Yummy……….I love this recipe. I just tried it out, and it tasted superb.

    Thanks for sharing this lovely recipe.

    -Juliana

  2. ohgoodgolly, I’m so glad I found your site! This is exactly what I’m craving…thanks so much for sharing it! Cheers!

  3. This looks great, I’m going to have to experiment on my husband and make this! I love another way to use peas! 🙂

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