meatless monday — vegetable tikka masala
There is something wrong with this recipe. It’s just too dang easy. It’s just too dang delicious. So something has to be wrong with it, right?
Well… I have yet to figure out what that is. If you find out, let me know. Until then, I’ll be stuffing my face with this scooped up by some garlic naan, thankyouverymuch.
Tikka masala is one of the only Indian simmering sauces I can stomach without question (the others I’ll try, but only with a LOT of coaxing from the husband). And while everyone loves the good ol’ chicken tikka masala, the vegetarian kind is pretty tasty, too. This version is cooked with steamed cauliflower and chickpeas, but we’ve also had it with potatoes. Each time, we’re lucky if there are leftovers. And if there are, they don’t stand a chance come morning.
Vegetarian Tikka Masala
A Girl Versus Dough original
Yields: 4 servings
2 cups instant brown or white rice, cooked according to package directions
1 13.2-ounce can tikka masala sauce (or the same amount of your favorite homemade version)
1 15-ounce can chickpeas, drained and rinsed
1 small head cauliflower, cut into florets
Cook brown or white rice according to package directions. In a medium saucepan over medium heat, combine and cook tikka masala sauce and chickpeas until heated through.
Meanwhile, place cauliflower florets in a microwave-safe bowl filled with 1 inch of water. Cover and microwave on high for 5 to 8 minutes until cauliflower is soft with just a little bite left.
Drain cauliflower and toss with tikka masala mixture (you might not use all the cauliflower). Serve over rice with naan on the side, if desired.