Name: Vegan Tikka Masala
Prep time: 65 min
Cook time: 10 min
Total time: 75 min
Yield: 4
Cuisine: Indian
Ingredients: 1 cup(s) coconut yogurt; 1 tblsp lemon juice; 2 tsp ground cumin; 1 tsp ground cinnamon; 1/2 tsp cayenne pepper; 1/2 tsp ground black pepper; 1/2 tsp minced fresh ginger; 1 tsp salt or to taste; 1 batch of marinade, see above; 1 yellow squash, chopped; 2 cup(s) broccoli florets; 2 cup(s) green beans, chopped; 1 lb frozen peas; 5 oz spinach, washed; 1 tblsp oil; 6 garlic cloves, minced; 1 jalapeño pepper, seeded and finely chopped; 8 oz tomato sauce or diced tomatoes; 1 cup(s) coconut cream; 2 tsp ground cumin; 2 tsp paprika; 2 tsp salt or to taste; 1/4 cup(s) chopped fresh cilantro, for garnish

Ingredients

Servings:

For the Marinade

1 cup(s)

coconut yogurt

1 tblsp

lemon juice

2 tsp

ground cumin

1 tsp

ground cinnamon

1/2 tsp

cayenne pepper

1/2 tsp

ground black pepper

1/2 tsp

minced fresh ginger

1 tsp

salt or to taste

For the Vegan Tikka Masala

batch of marinade, see above

yellow squash, chopped

2 cup(s)

broccoli florets

2 cup(s)

green beans, chopped

1 lb

frozen peas

5 oz

spinach, washed

1 tblsp

oil

garlic cloves, minced

jalapeño pepper, seeded and finely chopped

8 oz

tomato sauce or diced tomatoes

1 cup(s)

coconut cream

2 tsp

ground cumin

2 tsp

paprika

2 tsp

salt or to taste

1/4 cup(s)

chopped fresh cilantro, for garnish

Directions 6 steps | 75 Minutes

Step 1

Make the marinade. In a large bowl, combine yogurt, lemon juice, cumin, cinnamon, cayenne, black pepper, ginger and salt.

Step 2

Stir in the yellow squash, broccoli florets, green beans, peas and spinach. Cover the bowl and refrigerate the mixture for 1 hour.

Step 3

In a large sauté pan over medium-high heat, add oil to the pan. Add the vegetables and sauté until caramelized. Add the garlic and jalapeño and sauté for 1 minute.  