Vegetable Tikka Masala

Name: Vegetable Tikka Masala
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Indian
Ingredients: 1–2 tablespoons of coconut oil, olive oil or ghee; 1 extra-large shallot – chopped; 1 tablespoon of chopped ginger; 4 fat garlic cloves, rough chopped; 1 tablespoon of cumin; 1 tablespoon of cilantro; 1 tablespoon of ground turmeric; 1 tablespoon of paprika or chili powder; 1 tablespoon of garam masala or curry powder; 1 teaspoon of black mustard seeds– optional; 1 teaspoon of fennel seeds– optional; 1 teaspoon of fenugreek leaves– optional; 1 teaspoon of salt; 1½ cups of tomatoes, diced; 1/4 cup Garden peas; 1 can of full fat coconut milk; 1 red bell pepper, diced; 1 small head cauliflower, sliced into pieces, or small florets; 1 zucchini- cut into half-moons; Squeeze of lemon; Cilantro for garnish; Optional additions: Crispy tofu, pan-seared paneer cheese, or 1 can of chickpeas (drained and rinsed)

4 steps

Prep:5minCook:25min

Updated at: Thu, 17 Aug 2023 11:32:16 GMT

Ingredients

4 servings

1 tablespoonscoconut oil

olive oil or ghee

1shallot

extra-large, chopped

1 tablespoonginger

chopped

4garlic cloves

fat, rough chopped

1 tablespooncumin

1 tablespooncilantro

1 tablespoonground turmeric

1 tablespoonpaprika

or chili powder

1 tablespoongaram masala

or curry powder

1 teaspoonblack mustard seeds

optional

1 teaspoonfennel seeds

optional

1 teaspoonfenugreek leaves

1 teaspoonsalt

1can of full fat coconut milk

1red bell pepper

diced

1 headcauliflower

small, sliced into pieces, or small florets

optional additions, crispy, pan-seared paneer cheese, or 1 can of chickpeas, drained and rinsed

Instructions

Step 1

Heat oil in a large heavy bottom pot or Dutch oven over medium-high heat. Add shallot, ginger and garlic, and reduce heat to medium to prevent burning, stirring frequently about 3 minutes until fragrant and golden. Add spices, seeds and salt and lightly toast, while stirring 1-2 minutes, which will enhance their flavor.

coconut oil1 tablespoons

shallot1

ginger1 tablespoon

garlic cloves4

cumin1 tablespoon

cilantro1 tablespoon

ground turmeric1 tablespoon

paprika1 tablespoon

garam masala1 tablespoon

black mustard seeds1 teaspoon

fennel seeds1 teaspoon

Step 2

Add the diced tomato, cook 2 more minutes, until they soften, then add the coconut milk and stir to incorporate, bringing to a simmer. Add cauliflower, red bell pepper, peas and zucchini, give a stir, cover and let simmer 10-12 minutes on medium low heat. Check the cauliflower – it should be just tender, or continue simmering uncovered until desired tenderness (the smaller you cut the pieces the faster this will cook).Taste, add a squeeze of lemon juice. Add more salt if necessary. If you like it spicy, add cayenne to taste.