Print Recipe

Golden Vegetable Tikka Masala with Black and Brown Rice

This saucy, spicy dish can be on your table in 30 minutes if you have masala paste on hand! So aromatic and colorful, your family or friends will be impressed. It's gluten, dairy, soy and nut-free!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Healthy, Indian
Keyword: healthy Indian, vegan, vegetarian
Servings: 8 servings
Author: Kiki Simpson, Healthy Sexy Kitchen


  • ½ cup black rice optional
  • 1 cup brown rice or any preferred grain
  • 1-2 tablespoons coconut oil or any cooking oil or ghee
  • 1/2 red onion sliced or chopped
  • 2 cloves garlic sliced
  • 1 fresh red chile minced, optional
  • 4 tablespoons masala paste (see notes for recipe)
  • 1 medium sweet potato peeled and diced
  • 1 red bell pepper thinly sliced
  • 1 cup green beans stemmed and cut into bite-sized pieces
  • 2 medium carrots peeled and sliced or chopped
  • 3 cups water or broth
  • 1 can coconut milk full fat (2 cups)
  • 2 cups chopped greens spinach, kale, chard, mustard, etc. - or a combination
  • 1 lime, juiced
  • lime wedges to serve
  • cilantro to serve



  • Get the rice started first. You have the option of cooking both black and brown rice or just one or the other.
  • For the black rice: In a small pot, add ½ cup dried rice and about 1 cup water with some salt, if desired. Bring to a boil, reduce heat and simmer (covered) for about 25 minutes. Let stand, covered, off heat.
  • For the brown rice: In a medium pot, add 1 cup dried rice and about 2¼ cups water with some salt, if desired. Bring to a boil, reduce heat and simmer (covered) for about 35 minutes. Let stand, covered, off heat.

Vegetable Masala

  • In a large Dutch oven or pot, heat the oil over medium heat. Add onion and garlic and cook until softened (about 3 minutes). Add masala paste and cook about 2 minutes more. Be sure not to burn. Reduce heat, if needed.
  • Add sweet potatoes, bell pepper, green beans and carrots (or vegetables of choice). Stir and cook for 1 minute. Then add broth and simmer until vegetables are almost tender (about 10 minutes).
  • Add coconut milk and cook 10 minutes more (or until vegetables are done to your liking).
  • Take off heat and stir in the chopped greens and the lime juice. Stir until the greens are softened.

To Serve:

  • Place rice in bowls and ladle curry over the rice (leave some black rice, if using, to the side for presentation!). Top with cilantro and a squeeze of lime wedge if you like.


If you want to limit the oil used, you can saute the onions, garlic, chile and masala paste in about 1/4 cup water or vegetable broth instead of the oil.
Masala Paste:  Feel free to use a store-bought jar of masala paste. But if you are into making your own, I have an easy recipe HERE.