Vegetable Tikka Masala
Vegetable Tikka Masala, because chicken doesn’t have to have all the fun! This is a healthy and vegan take on a traditional Indian dish.
Servings: 6 Servings
- 2 teaspoons Ginger
- 3 Garlic Cloves minced
- 2 teaspoons Tumeric
- 1 teaspoon Garam Masala
- 1 teaspoon Coriander
- 1 teaspoon Cumin
- 1/2 teaspoon Cardamom
- 1 tablespoon Butter
- 2 medium Onions chopped
- 1 Red Bell Pepper sliced
- 8 ounces Shitakii Mushrooms
- 15 ounces Garbanzo Beans
- 2 tablespoons Red Chili Paste
- 1/2 cup Crushed Tomatoes
- 14 ounces Canned Coconut Milk
- 3 cups Rice cooked
In a small bowl combine the ginger, garlic, turmeric, Garam Masala, coriander, cumin, and cardamom until well mixed and set aside.
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.
Pour in the crushed tomatoes and coconut milk. Turn the heat down to a simmer and let cook for about 15 minutes more when the sauce will begin to thicken slightly.
Serve over rice.
Serving: 1Serving | Calories: 677kcal | Carbohydrates: 109g | Protein: 17g | Fat: 21g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 71mg | Potassium: 810mg | Fiber: 11g | Sugar: 10g | Vitamin A: 759IU | Vitamin C: 34mg | Calcium: 98mg | Iron: 5mg