Finally, here it is! Proof that I actually make food other than desserts! As you’ve probably noticed when browsing around my site, my so-called clean eating blog as been featuring a LOT of sweets lately. Even though they’re all made from scratch and often lacking refined sugar, I still wouldn’t classify such recipes as health food. So since in reality I also like to make wholesome dinners, here’s the latest recipe we tried this week: Vegetarian Tikka Masala.
I slightly adapted the recipe from Food with Feeling (I highly recommend checking out her blog!) and we also cooked up some chicken on the side which makes it super adaptable for households with a mix of vegetarians and omnivores. I tend to prefer more plant based foods while Daniel really likes meat and needs more protein, so this worked really well!
If on the other hand, you need a fully vegan recipe, simply swap out the Greek yogurt for one made with coconut milk, omit the optional meat, and there you have it!
Vegetarian Tikka Masala is a really easy recipe and the only special kitchen equipment you’ll need is a food processor. This is also great way to sneak in some extra veggies. I used cauliflower, carrots, peppers, and peas, but you could also experiment with other things like zucchini, broccoli, eggplant, or whatever is in season. No one says you have to make a recipe the same way twice! 🙂
Other Recipes to Try:
- Fall Harvest Couscous Salad
- 3 Ingredient Roasted Butternut Squash
- Avocado Salad with Feta and Chickpeas
- Spinach & Sweet Potato Curry
Vegetarian Tikka Masala
- 2 cups brown rice
- 1 large red onion
- 4 cloves garlic (minced)
- 1 inch ginger root (peeled)
- ¼ cup fresh cilantro leaves and stems (chopped)
- 2 Tbsp olive oil
- ½ tsp cumin
- ½ tsp turmeric
- ¼ tsp cinnamon
- 1 tsp paprika
- 1 tsp salt
- 1 ½ tsp garam masala
- 14 oz whole San Marzano tomatoes
- 15 oz tomato sauce
- 5 oz plain Greek yogurt (or coconut yogurt if vegan)
- 15 oz coconut cream
- 1 head organic cauliflower (chopped)
- 3 small sweet potatoes (peeled and diced)
- 3 organic, large carrots (sliced)
- 1 organic bell pepper (chopped)
- 1-2 cans garbanzo beans
- 1-2 cups frozen peas
- 2 Tbsp arrowroot starch (optional)
- Hot sauce to taste
- Place half the onion, garlic, ginger, cilantro, and 1 tablespoon olive oil in a food processor and pulse until well combined.
- In a large skillet, sauté the remaining onion, garlic, ginger, and olive oil with the spices until the onions soften and become translucent.
- Add the San Marzano tomatoes (with liquid), tomato sauce, Greek yogurt, food-processed mixture, and half of the coconut milk.
- After about 5 minutes on medium heat, add the cauliflower, sweet potato carrots, and peppers. Simmer for about 20 minutes.
- When the veggies are mostly softened, add the garbanzo beans, frozen peas, and the rest of the coconut milk. Continue cooking until the peas are thawed and heated through. If desired, add two tablespoons of arrowroot starch as a thickener.