Easy Vegetarian Tikka Masala
Prep time: 10 min
Cook time: 50 min
Ready in: 1 hour
Yields: Serves Four
- 2 teaspoons organic coconut oil
- 4 cups baby red potatoes, unpeeled
- 1 cup red onion
- 1 cup celery
- 1/2 cup red pepper
- 1/2 cup green pepper
- 3 cloves of garlic
- 2 cups turnip greens
- 1 pinch sea salt (to taste)
- 1 pinch fresh cracked pepper (to taste)
- 1 jar tikka masala simmer sauce
- 2 cups jasmine or basmati rice (whatever you like)
Almost Too Easy!
- Heat a large skillet. Add 2 teaspoons of organic coconut oil. Let the coconut oil hang out in the skillet until it thins out and starts to bubble (indicating that it's hot enough for the veggies).
- With all of your veggies roughly chopped, add them into the coconut oiled skillet. If you hear a nice sizzle, you're doing it right!
- Season the mixture with sea salt and fresh cracked pepper. Let the veggies soften up and caramelize, stirring and flipping often.
- Add the jar of tikka masala simmer sauce. I prefer "Seeds of Change" certified organic sauce.
- Lower the heat and let simmer for 40-45 minutes. If your sauce starts getting too thick, add original flavor coconut milk to thin it down.
- While the veggies and sauce are mingling, boil 4 cups of water. Add a pinch of salt and a teaspoon of olive oil or coconut oil into the boiling water.
- Add 2 cups of jasmine or basmati rice. Bring back to a boil for a minute, then reduce the heat to a simmer and put a lid on it. Stir every couple of minutes until the rice is to your liking. By the time the rice is finished, the veggies in sauce will be ready as well.
- Plate and enjoy!