Sunday, June 17, 2012

Crock-Pot Tikki Masala

Um, this recipe is delicious. Seriously, every time I make it, I feel sorry for everyone who isn't eating with us. It’s just that good.
So here's what you need:

1 tbsp lemon juice
2 tsp cumin
1 tsp salt
1tsp pepper
½- 1 tsp cayenne (this depends on you)
1 tbsp garam masala
½ c. almond or coconut milk
Whatever veggies you want to put in the mix. I usually slice up some zucchinis, eggplant, broccoli and bamboo if I’m feeling crazy J
It should total about 4 cups of assorted veggies.

In a plastic Ziploc place all the veggies as well as the other ingredients. Toss them around a bit in the bag and let all the goods get nice and mixed up and the veggies get thoroughly coated in the marinade. Refrigerate for an hour or so.

1 can 28 oz diced tomatoes, or fresh if you are so lucky
1 can 5.5 oz tomato paste
About 2 inches of fresh grated ginger or 2 tsp if its ground (ground wont give you the same awesome flavor as the fresh stuff but it will be good, none the less.)
2 gloves minced garlic
1 diced onion
1 tbsp garam masala
1 tbsp tikki paste or 2 tsp tikki masala powder (I like both, so no worries)
1 tsp cumin
1 tsp chili powder
1 tsp dried coriander
1 can coconut milk
Salt to taste

So you add the ingredients to the crock-pot and mix it all up. Let it cook for about 2-3 hours on high (or 4-5 on low) then add the veggies from the refrigerator in and cook for another hour. That’s it. Cook some rice according to the package (we usually go for brown or basmati) and you have a delicious dish! Right before I serve it some times I’ll add a pinch more cumin, chili powder and garam masala just to make the taste even more exciting… if that’s even possible! You can garnish with some fresh cilantro if you’re in the mood.


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