Vegetable Tikka Masala

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oil in a large heavy bottom pot or Dutch oven over medium-high heat. Add shallot, ginger and garlic, and reduce heat to medium to prevent burning, stirring frequently about 3 minutes until fragrant and golden. Add spices, seeds and salt and lightly toast, while stirring 1-2 minutes, which will enhance their flavor.

Step 2

Add the diced tomato, cook 2 more minutes, until they soften, then add the coconut milk and stir to incorporate, bringing to a simmer. Add cauliflower, red bell pepper, peas and zucchini, give a stir, cover and let simmer 10-12 minutes on medium low heat. Check the cauliflower – it should be just tender, or continue simmering uncovered until desired tenderness (the smaller you cut the pieces the faster this will cook).Taste, add a squeeze of lemon juice. Add more salt if necessary. If you like it spicy, add cayenne to taste.

Step 3

Gently fold in the crispy tofu, seared paneer or chickpeas and give a stir and warm through.

Step 4

Serve in bowls over basmati rice or with naan. Garnish with cilantro.