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Recipe Category: Main Courses

Vegetarian Tikka Masala

My version of this classic Indian curry.

Serves: 6
Preparation Time: 30 minutes
Cooking time: 30 minutes
Ingredients
  • 2 tablespoons ghee or vegetable oil
  • 1 onion, diced
  • 2 cloves garlic. chopped
  • 2 teaspoons grated root ginger
  • 4 cardamon pods, split
  • 1 teaspoon fennel seeds
  • 1 teaspoon turmeric
  • 1 tablespoon garam masala
  • 2 carrots, peeled and sliced
  • 2 potatoes, peeled and cut into 2cm chunks
  • 1/4 pumpkin or 1 sweet potato, peeled and cut into chunks
  • 1/2 small cauliflower, cut into florets
  • 400g peeled tomatoes, chopped
  • 400ml can coconut milk
  • 400g chickpeas, rinsed and drained
  • 400g brown lentils, rinsed and drained
  • few curry leaves, optional
  • MINT & CUCUMBER YOGURT RIATA
  • 1 cup natural yogurt
  • 1 lebanese cucumber, finely diced
  • 1 tablespoon chopped mint
  • salt, to taste
Method

Heat ghee in a large pot and sauté onion, garlic and spices until onion is translucent and spices are aromatic. Mix in vegetables, tomatoes, coconut milk, chick peas, lentils and curry leaves and bring to the boil. Simmer covered for 30 minutes, until vegetables are tender. Serve with rice, naan bread, riata and condiments such as mango chutney, on the side.

MINT & CUCUMBER YOGURT RIATA

Combine all ingredient together, season with salt and serve with curry.

Tips

MINT & CUCUMBER YOGURT RIATA

Combine 1 cup natural yogurt with 1 finely chopped lebanese cucumber and 1 tablespoon chopped mint. Season with salt and serve with curry.

Recipe Type: Curry, Indian, Vegetarian

Author: Naomi Crisante
Date Created: 14/06/2020