I wasn’t exactly sure what to do with this recipe…
Do I share it? Do I delete it and just cut my losses? Or do I save it for a later date? Well, I went with option 3, which was “save it for a later date,” but then consulted a vegetarian friend to make sure I’m not going off the deep end and posting something no one else would like. Right? My goal has always been to post easy recipes that you, dear reader, would enjoy and actually MAKE!
Vegetable Tikka Masala
- Cook Time: 1 hour
- Persons: 4
- Difficulty: Easy
- 2 teaspoons Ginger
- 3 cloves Garlic, minced
- 1/2 teaspoon Ground Cloves
- 2 teaspoons Tumeric
- 1 teaspoon Garam Masala
- 1 teaspoon Coriander
- 1 teaspoon Cumin
- 1/2 teaspoon Cardamom
- 1 tablespoon Butter
- 2 medium Onions, peeled and chopped
- 1 medium Red Bell Pepper, seeded and chopped
- 1 8oz package Fresh Mushrooms, sliced
- 1 15-ounce can Garbanzo Beans (Chickpeas)
- 2 tablespoons Red Chili Paste
- 1/2 cup Crushed Tomatoes
- 1 14-ounce can Coconut Milk
- salt to taste
- 3 cups Basmati Rice
- Mix: In a small bowl combined the Ginger, minced Garlic, Ground Cloves, Tumeric, Garam Masala, Coriander, Cumin, and Cardamom until well mixed. Set aside.
- Prepare the Sauce: Melt the Butter in a large skillet over medium-high heat. Add the Onions and Bell Pepper, cook stirring occasionally for about 3 minutes, or until fragrant. Add the Mushrooms and Garbanzo Beans and continue cooking for an additional 5 minutes. Place the Red Chili Paste and previously made spice mixture into the skillet and toss the ingredients to coat. Next, pour in the Crushed Tomatoes and Coconut Milk. Salt to taste. Turn the heat down to a simmer and let cook for about 15 minutes more when the sauce will begin to thicken slightly.
- Serve: Prepare the Rice according to the package directions and serve with the vegetable tikka masala.