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
