If you didn’t know, my all-time favorite Indian dish of all time is Chicken Tikka Masala! Chicken Tikka Masala is not considered a healthy eat, as it typically may include lots of butter and cream! And it also has chicken, which doesn’t follow my weekday vegetarian plan. I have previously made a Vegetarian Tikka Masala Recipe, and absolutely love the flavor of the sauce! I couldn’t wait to have that sauce again and try out different veggie ingredient variations. This one has made me equally happy! Be sure to check out the tofu version: Veggie Tofu Tikka Masala.
Cauliflower Red Lentil Tikka Masala
Ingredients
- 2 T olive oil
- 1 red bell pepper chopped
- 1 sweet onion chopped
- 1 jalapeno pepper seeded and chopped
- 8 cloves of garlic chopped
- 1 T freshly grated ginger
- 1 28 oz can of crushed tomatoes
- 1 15.5 oz can of chick peas drained and rinsed
- 1 13.5 oz can of reduced fat coconut milk
- 1/2 cup red lentils
- 3 teas garam masala
- 2 teas turmeric
- 1 T ground coriander
- 1/2 teas cardamom
- 2 teas salt
- 1 teas cumin
- 1 teas chili powder
- 1 juice of a lemon
- 2 teas agave nectar
- 1/4 cup chopped cilantro (leaves and stems)
- 1 medium-small head of cauliflower (about 2 ½ - 3 cups)
- 1 bunch of swiss chard chopped (about 3 cups)
- 2 cups spinach
• Extra chopped cilantro for topping • Serve with Rice or Pita or Nan
Instructions
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In a Dutch oven or stock pot, over medium heat, sauté onions and peppers with olive oil for 10 minutes.
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Add garlic and ginger and sauté for 2-3 minutes more.
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Turn heat down to medium low and add crushed tomatoes, coconut milk, lentils, garam masala, turmeric, coriander, cardamom, salt, cumin, chili powder, lemon juice, agave nectar and cilantro – stir well.
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Cover and simmer for 15 minutes.
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Add cauliflower and simmer for 15 minutes more.
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Add swiss chard and simmer for 15 minutes more.
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Serve in bowls with rice and/or nan or by itself!
