Vegetarian Tikka Masala
Vegetarian Tikka Masala is dish loaded with flavor and a variety of vegetables. Toss in some chicken if not vegetarian, or use coconut yogurt to make it totally vegan!
Ingredients
- 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
Instructions
- 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.
Notes
Be sure to use full fat coconut cream instead of reduced fat or coconut milk beverage. The full fat is analogous to heavy cream, whereas reduced fat resembles half and half and coconut beverage is the consistency of regular milk. In this case, the full fat consistency will help everything thicken.
Also, it's important to shake or stir the can first, as some of the cream may be solidified because it's so temperature sensitive.
If vegan, you can substitute Greek yogurt with coconut yogurt.
If hot sauce isn't spicy enough, try adding some gochujang, a fermented, Korean red pepper paste.