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Vegetarian Tikka Masala (Gluten-Free)


Photo: CC/avlxyz

This recipe is very exciting to me, because it is a vegetarian version of my favorite food. Prior to going gluten-free and eliminating meat from my diet, I loved chicken tikka masala. This recipe is wonderful because it is an easy gluten-free, dairy-free, and meat-free recipe!

Vegetarian Tikka Masala (Gluten-Free)
(serves four)

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Ingredients:

Masala Paste:

  • 2 teaspoons fresh ginger, minced
  • 2 teaspoons garlic, minced
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • ¼ teaspoon turmeric
  • 1 teaspoon cayenne pepper powder
  • 1 tablespoo paprika
  • 1 teaspoon garam masala
Everything Else:
  • 4 tablespoons olive oil
  • 5 cardamom pods
  • 1 cinnamon stick
  • 1 ½ sweet onions, finely diced
  • 1 large tomato, finely diced
  • ½ cup water
  • himalayan or sea salt to taste
  • 2 medium russet potatoes, diced
  • ½ green cabbage, sliced into thin strips
  • 2 cups frozen or fresh peas
  • coconut milk
To Make:
  1. Mix all of the ingredients for the Masala Paste together.
  2. Start  cooking the rice cooking according to the package instructions.
  3. Heat the olive oil in a large skillet over medium heat.
  4. Add the cinnamon stick and cardamom pods for just a few seconds to add fragrance to the oil, then remove them. Careful not to leave them too long or it will overwhelm the flavor of your masala.
  5. Add the onions and stir until they are browned.
  6. Add the masala paste and stir for a minute, then add the tomato and stir for another minute, then add the water and bring it to a simmer. 
  7. Add Salt to taste.
  8. Add the chopped potatoes, cabbage, and peas. Reduce the heat to medium-low and cook, stirring frequently, until the potatoes and cabbage are tender and a fork can slide easily through the potato pieces.
  9. Add coconut milk to taste--the coconut milk will create a sauce. Note: you can substitute yogurt for coconut milk if you like.
  10. Serve over aromatic Basmati rice or rice of your choice.

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2 Responses:

 
Penny
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
12 Jul 2010 12:28:54 PM PDT
Hi Destiny! This recipe is great and delicious! I made it the other day and my whole family loved it. I did, however, take a short cut. Instead of making the masala sauce, I used ready-made Tikka Masala simmer sauce from the brand Tastybite. Almost all of their products are gluten-free, so the sauce made making the dish a lot easier. You should definitely look into their products, which are preservative-free, low fat/salt/calories, and use very simple ingredients. Overall the dish was still delicious. Thanks for the great recipe!

 
Bethany
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
14 Mar 2013 8:00:20 PM PDT
Thank you! Our family has to eat dairy and gluten-free. I thought we'd never eat curry again! Can't wait to try this.




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Hi! My daughter is 19 was diagnosed at age 16. It took about 12-18 month s for her to fully heal from the damage and feel "normal" again. Also because of the damage done she had reactions to dairy, so you may want to try no or minimum dairy until youre fully healed. Just a suggestion. Hope you start feeling well soon!

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