Vegetarian Tikka Masala

Recipes

As farmers, my husband and I often get stuck with what some might consider “the undesirable” veggies; roots like turnips, radishes, beets, etc. But I love these underestimated little guys. Each variety has its own flavor and texture and they add a great bite to a dish. Here’s a nice way to clean out the fridge at the end of the week, or a great dish for meatless Mondays.

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Vegetarian Tikka Masala

Vegetarian Tikka Masala

Serves 4

Prep time: 10 minutes

Cook time: 20 minutes

2 tbsp grape seed oil

1 medium onion, chopped

2 tbsp gram masala

1 tbsp grated ginger

1 tsp cumin

1 tsp turmeric

1 tsp paprika

1/2 tsp ground coriander

1/2 tsp cayenne (if you like it hot)

Salt to taste

3 cloves garlic, minced

2 cups root vegetables [sweet potato, young radishes (recommend scarlet globe or French breakfast varieties), turnips, carrots, beets, rutabagas, etc.)

15.5 oz canned chickpeas, drained and rinsed

14.5 oz canned tomatoes (or alternately, a 6 oz can of tomato paste)

1 cup vegetable stock 

13.5 oz canned coconut milk

Directions:

In a large pan, heat oil over medium heat. Add onions and cook until starting to become fragrant (about 45 seconds). Add spices, garlic and root vegetables and continue to cook for about 3 minutes, stirring frequently. Add remaining ingredients and bring to boil, stirring occasionally. Reduce heat to a simmer and come continue to cook until all vegetables are fork tender. Serve with naan or steamed basmati rice.

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