Veggie Tikka Masala

Recipe from J. Tahalele

INGREDIENTS

3 tbsp butter 🧈
1 onion, finely diced 🧅
3 cloves garlic, minced 🧄
1 inch ginger, minced
1 tbsp salt
½ tbsp garam masala
1½ tsp cumin
1½ tsp coriander
1 tsp chili powder
1 tsp turmeric powder

1 large carrot, sliced 🥕
½ cauliflower, cut into bite-sized pieces
1 package green beans
1 bell pepper, chopped
½ cup frozen peas
(Note: Can use almost any veggie combination)

1½ cup tomato purée
1½ tbsp yogurt*
1 tbsp sugar

*If vegan, use plant-based yogurt or ½ lemon (juiced) + 1 tbsp almond flour

DIRECTIONS

• Melt butter on medium high heat

• Caramelize onions

• Add garlic, ginger, and spices. Stir fry until fragrant

• Turn heat up to high and add vegetables, starting with lowest water content (carrot, cauliflower) and getting as much color as possible without softening the vegetables

  NOTE: If using peas, do not add until the end

• Add tomato purée, yogurt, and sugar, stirring to combine

• Bring to boil. If using peas, add now. Reduce to gentle boil.

• Gently boil ~5 minutes and serve.

Note: Goes well with Nepali Grilled Chicken and flatbread.