Vegan Tikka Masala

Ingredients

• Coconut oil

  1 tbsp or 14g

• Ginger root

  Raw

  1 tbsp or 6g

• Garlic

  Raw

  4 cloves, minced or 12g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Coriander leaf

  Spices, dried

  1 tsp or 0.6g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Paprika

  Spices

  ½ tsp or 1g

• Mustard seed

  Spices, ground

  1 tsp or 2g

• Fennel seed

  Spices

  1 tsp, whole or 2g

• Salt

  Table

  1 tsp or 6g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 ½ cup or 360g

• Garam Masala

  Badia

  1 tsp or 24g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Cauliflower

  Raw

  1 head small or 265g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Lemon juice

  Raw

  2 tsp or 10g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 cup or 226g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  2 cup or 480g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

Directions

1. Heat coconut oil in a large heavy-bottom pot or Dutch oven over medium-high heat.
2. Add ginger and garlic, reduce heat to medium, and stir frequently for about 3 minutes until fragrant and golden. Add cumin, coriander, turmeric, paprika, mustard seed, fennel seed, and salt, and toast lightly while stirring for 1-2 minutes.
3. Add diced tomatoes and cook for 2 more minutes until softened. Stir in coconut milk and bring to a simmer.
4. Add cauliflower, red bell pepper, and zucchini, stir, cover, and let simmer for 10-12 minutes on medium-low heat until cauliflower is just tender.
5. Taste and add a squeeze of lemon juice. Adjust salt and add cayenne if desired.
6. Gently fold in chickpeas, stirring to warm through. Top with fresh cilantro and enjoy!