Index ::: [ Recipe ] [ Main Dish ]
Tikka Masala
4 - 6 servings

[ INGREDIENTS ]

Cumin Seeds
Ground Coriander,
Smoked Paprika
Garam Masala
Chopped Tomatoes
Garlic
Ginger
Coriander
Chilli
Coconut Oil
Red Onion
Red Bell Pepper
Cauliflower
Coconut Milk
Chickpeas
Extra Firm Tofu
Water
Salt
Black Pepper

[ INSTRUCTIONS ]

1. Start by toasting in a skillet :
   
   1 Tablespoon Cumin Seeds;
   1 Tablespoon Ground Coriander;
   1 Tablespoon Smoked Paprika;
   1 Tablespoon Garam Masala;
   on a medium flame for about 2 minutes until fragrant.
2. Be sure to stir frequently to avoid burning.
3. To make the curry paste, add the spices and :
   
   1 Can ( 14 Ounce ) Chopped Tomatoes;
   2 - 3 Garlic Cloves;
   1 Inch Raw Ginger;
   1/3 Cup Fresh Coriander, tightly packed (with stems);
   1 Red Chilli, Deseeded;
   to a blender and blend till everything is well mixed.
   
4. In a large shallow pot on medium heat, add :
   
   1 Tablespoon Coconut Oil;
   1/2 Cup Red Onion, Chopped;
   saute for 2 to 3 minutes.
5. Next add :
   
   1 Large Red Bell Pepper, Diced;
   1 Medium Cauliflower, Cut into Florets;
   stir to mix and cook for an additional 3 minutes.
6. Add in the Curry Paste with :
   
   1 Can ( 13.5 Ounce ) Coconut Milk;
   and stir everything together, allowing it to come to a rolling boil before adding :
   
   1 and 1/4 Cups Chickpeas;
   1 Packet ( 12 Ounce ) Extra Firm Tofu, Cubed;
   1/2 Cup Water;.
7. Season with :
   
   Salt, to Taste;
   Black Pepper, to Taste;
   then turn the heat down to low and cover.
8. Allow to simmer for 10 minutes or until veggies are tender.
   
9. If your curry base has reduced too much, add in an additional :
   
   1/2 Cup Water;
   and stir through, adjusting seasonings as needed.
   
10. Garnish with some extra fresh coriander and serve with your grain of choice.

::: View the original recipe for Tikka Masala at onearabvegan.com