Type of Recipe:
Veggie Tikka Masala Skillet
Eating the freshest foods possible is imperant for us to maintain optimal health, and can be a game-changer for people whose health may be compromised. This veggie-version of a Tikka Masala is one of my favorite dinners after a trip to the local farmer’s market. With fire-roasted tomatoes, herbs, and veggies – this skillet will spice up your dinner in a whole new way. And if you’re new to Indian food – give it a try. I promise you won’t be disappointed!
4 cups cooked brown Basmati rice
1/3 cup ghee
2 tbsp. chopped garlic
1 large sweet onion, finely diced
3 tbsp. Tikka Masala Spice Blend
1 large sweet potato, cleaned, diced into 1-inch cubes
2 15 oz. cans organic fire-roasted tomatoes
1 15 oz. can garbanzo beans, drained
1 cup frozen peas
2 cups small cauliflower florets
1 cup yogurt or goat’s milk
Slivered toasted almonds
Step by Step Instructions
Prepare ingredients as suggested above. Prepare Basmati rice according to package instructions.
Heat ghee in skillet to medium-high heat. Add garlic and onions and saute, while stirring, until sizzling and fragrant. Add spices, stir, and cook for about 1-2 minutes until fragrant.
Add potatoes, tomatoes, beans, peas, and cauliflower. Bring to a low simmer. Reduce heat, cover, and simmer for another 30 minutes. Stir occasionally.
Serve with Basmati rice and optional garnishes of spinach, cilantro, almonds, and alongside a piece of Naan bread.