Today I will be making a twist on a classic fragrant British Indian dish. Chicken tikka masala. My version will use vegan chicken with lentils, spinach, and rice.

Print Recipe

"Chicken" tikka masala with lentils and spinach

Course

dinner, Main Dish

Cuisine

Indian

Prep Time

30 minutes

Cook Time

45 minutes

Servings

people

Ingredients

Masala pate

• 1 1/2 teaspoons cumin seeds
• 1 1/2 teaspoons coriander seeds
• 2 inch ginger minced
• 1 -3 easpoons red pepper flakes Adjust to your heat tolerance
• 1 tablespoon smoked paprika
• 2 teaspoons garam masala
• 1 teaspoon sea salt
• 2 tablespoons tomato paste
• 1 bunch fresh cilantro leaves washed

Main dish

• 1 package vegan chicken strips diced (I used Beyond Meat grilled for the flavor)
• 1 tablespoon coconut oil
• 1 small red onion diced
• 2 cloves garlic minced
• 1/3 cup masala paste
• 1 can stewed tomatoes Use original or unflavored
• 1 can coconut milk
• 1/2 cup lentils
• 2 bunches spinach stemmed and rinsed well

Course dinner, Main Dish Cuisine Indian Prep Time 30 minutes Cook Time 45 minutes Servings people Ingredients Masala pate 1 1/2 teaspoons cumin seeds 1 1/2 teaspoons coriander seeds 2 inch ginger minced 1 -3 easpoons red pepper flakes Adjust to your heat tolerance 1 tablespoon smoked paprika 2 teaspoons garam masala 1 teaspoon sea salt 2 tablespoons tomato paste 1 bunch fresh cilantro leaves washed Main dish 1 package vegan chicken strips diced (I used Beyond Meat grilled for the flavor) 1 tablespoon coconut oil 1 small red onion diced 2 cloves garlic minced 1/3 cup masala paste 1 can stewed tomatoes Use original or unflavored 1 can coconut milk 1/2 cup lentils 2 bunches spinach stemmed and rinsed well

Instructions

Masala paste

1. Toast the cumin and coriander seeds in a dry skillet on medium to medium high heat until you can smell the fragrance. Usually a few minutes will do.
2. Place the coriander and cumin seeds in a spice grinder or mortar and grind until a powder. Add sea salt and red pepper flakes and continue to grind.
3. Add above mixture, ginger, smoked paprika, garam masala in a blender and mix well. Next add the oil and tomato paste and blend. Next add the cilantro leaves and continue to blend and scrape until it is a paste.

Tikka Masala

1. Heat saute pan to medium to medium high heat. Melt coconut oil and add diced onion. Cook until translucent. Add minced garlic and chicken and saute a few more minutes.
2. Add 1/3 cup masala paste, mix in with other ingredients and cook a few minutes, stirring often.
3. Add the stewed tomatoes and coconut milk and bring to a boil. Once boiling add lentils and reduce heat to med-med low so it is a low boil and let cook for 20-25 minutes or until lentils are tender. Stir often.
4. Remove from heat and fold in spinach and stir until spinach starts to wilt.
5. Serve wih naan or flat bread if you would like, and use the naan to scoop the chicken tikka masala.

Recipe Notes

Alessi - Fine Mediterranean Sea Salt