Tikka Masala

If you are looking for a dinner that is quick to make and tastes great, then this is the dish to go to!  We have tried a few different versions of this dish and  Vegetarian Nation has beat out the competition. I have made a few alterations to adjust it to our liking. In fact Tyler and I have "fought" over who gets the leftovers the next day for lunch, it's that good!

Tikka Masala Recipe

• 1 Tbsp extra virgin olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 Tbs fresh ginger, minced
• 3 stalks celery, sliced
• 3 medium carrots, sliced
• 16 oz diced tomatoes
• 2 Tbs honey
• 1 15 oz can garbanzo beans
• 1 cup non-dairy milk 
• 2 tsp of garam masala and if you don't have any, use the following:
• 1/2 tsp ground cinnamon
• 1/2 tsp black pepper
• 2 tsp ground cumin
• Pinch of nutmeg
• 1/4 tsp chili powder
• 1/2 tsp salt, or to taste
• ¼ cup chopped fresh cilantro to sprinkle on top when serving 
• Brown rice

Boil 1 cup of brown rice  and make the tikka masala while the rice is cooking on low heat.

Sauté onion, garlic, celery, and ginger in olive oil over medium heat for 5 minutes.

Add *carrots and cook for a few more minutes. Season with garam masala, then stir in diced tomatoes, garbanzo beans, and non-dairy milk.

Simmer on low heat until sauce thickens.  Serve over brown rice and sprinkle chopped cilantro on top.

*I steam the carrots before adding them to soften them