Vegan Tikka Masala, Indian Ninja food=)

Vegan Tikka Masala with Potato, Cabbage, Cauliflower and Peas

As with all the recipes you see here, the amounts are relative, so go for it, you are an artist, rock and roll!

roughly serves four
Ingredients:

Masala Paste:

* 2 tsp fresh ginger, minced
* 2 tsp garlic, minced
* 1 tsp cumin powder
* 1 tsp coriander powder
* 1/4 tsp turmeric – has anti-inflammatory qualities!
* 1 tsp cayenne pepper powder
* 1 tbsp paprika
* 1 tsp garam masala

Butternut Squash Paneer(non-dairy) Cheese:

* 1 package firm tofu
* 3-6 cloves garlic
* chunk ginger
* 1/2 medium butternut squash (precook in over till soft – 350)
* sea salt (or regular, but remember, sea is better for your body)
* pepper
* 1/3 can coconut milk

Everything Else:

* 4 Tablespoons oil (Olive, grapeseed, coconut, sesame, whatever you like)
* 5 cardamom pods
* 1 cinnamon stick
* 1 and 1/2 sweet onions, finely diced
* 1 large tomato, finely diced
* 1/2 cup water
* salt (again, sea is best)
* 2 medium  potatoes, diced
* 1/2 green cabbage, sliced into thin strips
* 2 cups frozen peas
* 1/2 head califlower
* chick peas
* your butternut paneer

Serve Over:

* rice, go for brown, any will do, also, feel free to add some saffron to your rice, it’s a magical herb, kinda pricey…

Bringing it together:

Blend the Paneer ingredients until smooth, then refrgerate till needed.

I used a crucible to mix the paste, do it your way, whatever brings it together=)

1). Mix all of the ingredients for the Masala Paste together.

2). Start the rice cooking according to the instructions for the variety.

3). Heat the oil in a large skillet over medium heat.

4). Add the cinnamon stick and cardamom pods for just a few minutes to add fragrance to the oil, then remove them.

5). Add the onions and stir until they are browned.

6). Add the masala paste and stir for a minute, then add the tomato and stir for another minute, then add the water and bring it to a simmer. Salt to taste.

7). Add the chopped potatoes, cabbage, and peas. Reduce the heat to medium-low and cook, stirring frequently, until the potatoes, cabbage and cauliflower are tender and a fork can slide easily through the potato pieces.

8). Add paneer to taste–the paneer will mellow the dish.

9). Serve over rice.

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