Tikka Masala With Garlic Naan
This recipe is so easy to make and way better than takeout! So good that I had to share the recipe here. Tikka Masala can be made in so many different ways but I love this variation with the mushrooms and garbanzo beans. All the ingredients are easy to find so even if you live in an area without the best takeout, you know that you can have a great inexpensive Indian style meal from wherever you are!
Are you someone who suffers from period pain or unpleasant cycles, and looking for the missing pieces to support your long term menstrual health and longevity?
Join our 4-week challenge designed to help you sync the phases of your menstrual cycle with a whole food plant based lifestyle. It will help you regulate and manage your symptoms - but most importantly, it will help you THRIVE all month long.
Includes, an exclusive digital cookbook with 20 plant based recipes designed to support you during your cycle!
Serves 3-4
The Goods:
1 tsp coconut oil
1 medium onion, diced
2 tbsp ginger, minced
3 garlic cloves, minced
1 tbsp tomato paste
1 large (28oz) can diced fire roasted tomatoes
1 tsp garam marsala
1/4 tsp cayenne pepper (optional to add more or less)
1 tsp turmeric
1 can coconut milk
1-2 tsp salt
1 large portobello, sliced
1 can garbanzo beans, drained (save the liquid for “egg white” substitutions)
1 red or yellow bell pepper, sliced
1/2 cup veggie broth + extra if needed
2 cups cooked brown rice or quinoa
For the Naan:
See the recipe here: Garlic Naan
The Method:
1. Grab a medium sauce pan and start cooking your quinoa or rice according to package instructions. As the grains cook, grab a large sauté pan, and heat coconut oil on medium high heat. Once hot, add onions and pinch of salt, cook and stir for 2-3 minutes or until onions become translucent and soft.
2. Next toss in your ginger and garlic, mix and sauté for 1 minute or so, then add your tomato paste, garam masala, cayenne, and turmeric and cook/toast spices to the point right before burning, then add the can of roasted tomatoes. The juice in the tomatoes will help deglaze the bottom of the pan.
3. Still on medium high heat, cook for 2-3 minutes, and then add can of coconut milk, salt, and mushrooms. Mix until everything is fully coated in sauce. Then cover and turn heat to simmer on medium low and cook for 10-15 minutes, stirring occasionally.
4. Uncover and toss in garbanzo beans, bell pepper, and veggie broth. Cook for 4-5 minutes, and remove from heat. We want the beans and bell pepper to be slightly crunchy still. Salt to taste, and serve with grains and garlic naan. Enjoy!
Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!
Want more? Check out our YouTube channel!
