Recipes..VEGETARIAN BOMBAY HOUSE TIKKA MASALA COPYCAT yummy
This vegetarian bombay house tikka masala copycat recipe is one of our favorite dinners to make and it�s actually quite easy. Just a bunch of spices!
INGREDIENTS:
2 Sweet Potatoes, peeled and chopped
1 White Sweet Potato, peeled and chopped
1 Tablespoon Olive Oil
Kosher Salt
Pepper
1 Can Chickpeas (Garbanzo Beans), drained and rinsed
1 Cup Sweet Peas
SAUCE
3 Cloves Garlic, minced
1 Jalapeno, seeded and minced
1 1/2 Tablespoons Butter
2 Teaspoons Ground Coriander
1 Teaspoon Cumin
1 Teaspoon Garam Masala
1 Teaspoon Smoked Paprika
1/4 Teaspoon Ground Ginger
1/4 Teaspoon Kosher Salt
1 (14.5 ounce) Can of Tomato Sauce
1/2 Cup Canned Coconut Milk
3/4 Cup Heavy Cream
1/4 Cup Cilantro, chopped
DIRECTIONS:
Heat the oven to 425 degrees.
Pour the olive oil over a cookie sheet and toss the sweet potatoes.
Top with a few pinches of kosher salt and pepper.
Roast for 15-25 minutes, tossing halfway through, until tender and golden.
The potatoes should be slightly dried as well, not soggy.
The last 5 minutes add the chickpeas to heat them up.
Set aside.
Meanwhile, in a large skillet with high sides over medium heat, melt the butter and add the garlic and jalapeno.
Stir for 30 seconds and then add the seasonings. I like to prep my seasonings in a bowl so I can dump them all at once.
Cook for an additional 30-60 seconds or until fragrant. This is blooming the seasoning and bringing out more flavor.
Add the tomato sauce and simmer for 10-15 minutes or until thick.
Add the coconut milk and heavy cream.
Whisk to combine and simmer for 5 minutes then add the veggies and peas and cook an additional 10 minutes.
INGREDIENTS:
2 Sweet Potatoes, peeled and chopped
1 White Sweet Potato, peeled and chopped
1 Tablespoon Olive Oil
Kosher Salt
Pepper
1 Can Chickpeas (Garbanzo Beans), drained and rinsed
1 Cup Sweet Peas
SAUCE
3 Cloves Garlic, minced
1 Jalapeno, seeded and minced
1 1/2 Tablespoons Butter
2 Teaspoons Ground Coriander
1 Teaspoon Cumin
1 Teaspoon Garam Masala
1 Teaspoon Smoked Paprika
1/4 Teaspoon Ground Ginger
1/4 Teaspoon Kosher Salt
1 (14.5 ounce) Can of Tomato Sauce
1/2 Cup Canned Coconut Milk
3/4 Cup Heavy Cream
1/4 Cup Cilantro, chopped
DIRECTIONS:
Heat the oven to 425 degrees.
Pour the olive oil over a cookie sheet and toss the sweet potatoes.
Top with a few pinches of kosher salt and pepper.
Roast for 15-25 minutes, tossing halfway through, until tender and golden.
The potatoes should be slightly dried as well, not soggy.
The last 5 minutes add the chickpeas to heat them up.
Set aside.
Meanwhile, in a large skillet with high sides over medium heat, melt the butter and add the garlic and jalapeno.
Stir for 30 seconds and then add the seasonings. I like to prep my seasonings in a bowl so I can dump them all at once.
Cook for an additional 30-60 seconds or until fragrant. This is blooming the seasoning and bringing out more flavor.
Add the tomato sauce and simmer for 10-15 minutes or until thick.
Add the coconut milk and heavy cream.
Whisk to combine and simmer for 5 minutes then add the veggies and peas and cook an additional 10 minutes.
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