Jp loves indian cuisine, the spices and flavors he really really enjoys! But it is one cuisine that he doesn’t frequently eat out at when given the opportunity I’m not cooking. So lately he likes to have something with those flavors once ever other week if not more. Not only that but vegetarian is also a trend both Jp and Eoise want to eat at least 4 times a week. I had some green heirloom tomatoes and I thought why not make a green tikka masala with different vegetables and lentils. I finished the vegetable masala dish with almonds and mint, so not traditional but definitely tasty. Here is the recipe I hope you enjoy it!


Green tikki Masala

1 onion sliced

1 tbsp ginger

3 garlic cloves sliced

1 large Serrano hot

3 green tomatoes

2 cups vegetable stock or water

1 can coconut milk

2 tbsp of Garam Marsala

1 tbsp cumin ground

1 tbsp curry

1 bunch of spinach

1/2 bunch mint

1/4 bunch cilantro optional

1 stick butter

Salt to taste

Vegetables

1 cup red cabbage large diced

1 zucchini oblong cut

1 red pepper diamonds

1 cup of Brussels quartered

1 cup of red fingerling potatoes sliced

2 cups sweet potato

1/2 onion diced

1 tbsp of curry

1 tbsp garam Marsala

1 tbsp cumin

1 tbsp tandoori spice

2 tbsp of butter and olive oil

Salt

2 cups of water or vegetable stock

1/2 cup of beluga lentils

2 garlic cloves

2 tbsp of garam Masala

Salt

1/2 cup of mint leaves

1 cup of marcona almonds

For the Beluga Lentils,

Place all the ingredients in a pot and bring to a boil, turn down to a simmer and cover with a lid. Cook the lentil for about 25-30 minutes until they are tender all the way through but not over cooked. Set aside to cool.

For the Green Tikka Masala

Add to the same pot onions, ginger, serrano chiles, and garlic. Saute for 3 minutes and then add the cumin, curry, and garam masala. Cook for 1 more minute and then add the stock, coconut milk, and tomatoes. Add 1 tsp of salt and bring all of this up to a boil, then turn down to a simmer. Cook for 25 minutes and then in batches, puree the sauce in a blender with spinach, cilantro, and mint until smooth. While the blender is still on finish the sauce with a little cold butter. (You can leave the butter out but adding it adds a richness to the sauce). If the sauce is not spicy to your liking then add some cayenne pepper until you get the desired heat you want. Pour the sauce back in the pot and keep warm.

To Finish,

In a large saute pan add butter, olive oil, and all the vegetables. Cook for 5 minutes and then add all of the spices and salt to taste. Cook for another 10-15 minutes until the vegetables are tender. Add 2 cups of the sauce and 1 cup of the cooked lentils. Cook for 2 minutes and then adjust the seasoning if need be. In a bowl spoon vegetables in the center. Top with another spoonful of sauce if desired. Then garnish with mint and almonds. Serve and enjoy!

Green Tikka Marsala.JPG


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