The Pioneer Woman Tasty Kitchen
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Vegetarian Tikka Masala

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

8

Description

A vegetarian version of Tikka Masala based on Pastor Ryan’s recipe on PW’s site. It’s soooo good I can’t believe it!

Ingredients

  • 5 whole Small Potatoes, Washed, Peeled And Diced
  • 1 whole Large Carrot, Peeled And Diced
  • 2 cups Vegetable Broth
  • ½ teaspoons Cumin Powder
  • ½ teaspoons Ground Coriander
  • 2 ounces, weight Basmati Rice, Per Person
  • 1 Tablespoon Butter, Per Cup Rice
  • 1 whole Large Onion, Diced
  • 6 Tablespoons Butter (or Sub A Bit Of Veg Oil)
  • 4 cloves Garlic, Minced
  • 1 piece 2" Fresh Ginger, Grated
  • 1 teaspoon Salt
  • 3 Tablespoons Garam Masala
  • 2 cans Diced Tomatoes, Undrained (28 Oz Total)
  • 1 Tablespoon Sugar
  • 1 whole Yellow Bell Pepper, Deseeded And Chopped
  • 1 can Chickpeas (14 Oz)
  • 1 cup Frozen Peas, Per Half Cup Rice
  • 1 Tablespoon Turmeric
  • 1-½ cup Heavy Whipping Cream
  • ½ teaspoons Cayenne Pepper
  • 1 bunch Fresh Cilantro For Garnish
  • 2 boxes Vegetarian Chicken Substitute (optional)
  • 1 container Plain Yoghurt

Preparation

If you’re making the vegetarian chicken substitute, just baste it with some plain yogurt that you’ve seasoned with salt, pepper, cumin and coriander. Then pop it under the broiler until golden.

In a large skillet with the lid on, cook the potatoes and carrots in vegetable broth until tender. Drain and transfer to a separate bowl. Season with a bit of cumin and coriander.

Start making the rice according to package directions.

Meanwhile, heat 6 T. butter in the same skillet over med-high heat and cook the onion until translucent.

Add the garlic, ginger and a teaspoon of salt. Reduce the heat to medium and stir in the Garam Masala.

Pour in the diced tomatoes, sugar, bell pepper and chickpeas. Cover with a lid and let simmer about 5 minutes until the bell pepper is tender.

When the rice is done cooking, just drain the water and throw in the frozen peas straight from the freezer with some butter and a few dashes of turmeric, give it a stir and put the lid back on the pan.

Add the potatoes and carrots to the tomato mixture, then stir in the cream and cayenne pepper to taste. If using vegetarian chicken substitute, throw that in now as well. Simmer for a minute or two over low heat.

Serve with the rice and garnish with fresh cilantro.

If you can make or buy Naan bread, it would be a fabulous accompaniment!

3 Comments

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Avatar of lizzygoesdutch

lizzygoesdutch on 5.25.2011

Thanks Thecupcakesprinklesinlife! I just tried it that way this weekend and loved it! It made it even more delicious and more healthy! Can’t argue with that.

Avatar of thecupcakesprinklesinlife

thecupcakesprinklesinlife on 5.1.2011

My Family LOVED this recipe! :) Because we are vegan, I subbed the cream with coconut milk… it worked wonderfully!

Avatar of moonstonemama

moonstonemama on 2.9.2010

This was so good! My 2 year old loved it too:)

One Review

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Avatar of thecupcakesprinklesinlife

thecupcakesprinklesinlife on 5.1.2011

Fantastic Dish- great for those who just want to dip their toes into the world of Indian cuisine :)

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