Vegetarian Tikka Masala Recipe

Vegetarian Tikka Masala EatingWell

WEBApr 22, 2024 · Directions. Combine garam masala, turmeric, salt and crushed red pepper (if using) in a small bowl. Cut tofu into 1-inch cubes …

Rating: 3.3/5(9)
1. Combine garam masala, turmeric, salt and crushed red pepper (if using) in a small bowl. Cut tofu into 1-inch cubes and blot dry with paper towels. Toss the tofu in a medium bowl with 1 tablespoon of the spice mixture.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, stirring every 2 minutes, until browned, 8 to 10 minutes. Transfer to a plate.
3. Add the remaining 2 teaspoons oil, onion, bell pepper, ginger and garlic and cook, stirring often, until starting to brown, 5 to 7 minutes. Add flour and the remaining spice mix; stir until fragrant and coated, about 1 minute. Add tomatoes, bring to a simmer and cook, stirring often, until the vegetables are tender, 3 to 5 minutes more.
4. Return the tofu to the pan; cook, stirring, until heated through, about 2 minutes. Remove from heat and stir in half-and-half.

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Vegetarian Tikka Masala (OneSkillet Recipe) The Real Food …

WEBSep 20, 2023 · Reduce the heat to low, cover the skillet with a lid, and keep the dish at a low simmer for 10-15 minutes, stirring once or twice. Stir in the remaining ingredients: …

Rating: 5/5(4)

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Vegetarian Tikka Masala Two Peas & Their Pod

WEBMar 4, 2019 · Instructions. In a large skillet or pot, heat the oil over medium heat. Add the onion and carrot and cook until tender, about 5 minutes. …

Rating: 4.4/5(37)
1. In a large skillet or pot, heat the oil over medium heat. Add the onion and carrot and cook until tender, about 5 minutes.
2. Stir in the tomato paste, ginger, garlic, garam masala, turmeric, chili powder, paprika, cumin, and cayenne pepper and cook until well combined, 1 to 2 minutes. Stir in the cauliflower florets, diced tomatoes, and vegetable broth. Bring to a boil; reduce the heat and simmer for 20 minutes, stirring occasionally, or until the cauliflower is tender and sauce has thickened.
3. Stir in the chickpeas, coconut milk and lemon juice and cook until heated through, about 5 minutes. Garnish with cilantro. Serve warm with rice and naan, if desired.

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