I have recently discovered this wonderful meal for us to enjoy. It is vegan, more or less low fat (most fat comes from tempeh and some coconut milk) and very nutritious. If you missed my findings and thoughts on mental health diet, you can find it here.
But basically, I try to consume more veggies and less saturated fat, as well as enjoy my food. You won't find restrictive diet on my blog, as I believe that it's important to really be in peace with my plate and consume foods that many people call "bad" in moderation (key word). I am grateful for what I get a chance to enjoy in my life, and I hope my journey will inspire you.
So, for this dish you are going to need:
1 carrot (if you love carrots, you can add more)
cauliflower florets (for my last dish I had just some frozen ones)
some garlic (I use 1-2 cloves)
a little bit of kale for greens (optional)
a little bit of red lentils (optional) or 1 can chickpeas
olive oil (optional)
2 tablespoons tomato paste
veggie broth (½ or even 1 cup)
low fat coconut milk (½ cup)
lemon juice (I just squeese a bit, depends how sauer you like it)
Spices for vegan tikka masala:
2 teaspoons garam masala
1-2 teaspoons turmeric powder
½ teaspoon paprika
½-1 teaspoon curry powder
black pepper and salt (optional)
How to make:
Chop carrot, onion, and garlic. Cook them in olive oil for about 5 mins. Add pepper, salt and all the spices. Add tomato paste. Stir. Add potatoes, tempeh, cauliflower, and kale (you can add kale later if you would like), cover it all with veggie broth and stir. Let it boil and then simmer for about 20 mins, then add lentils (or chickpeas), coconut milk and lemon juice and cook for another 10 mins. Try it if it tastes good and add more spices if it's not flavorful enough.
Serve with rice for more satiety. Your vegan tikka masala is ready to enjoy!
I hope you like this dish as much as I do. Let me know how you did. Until next time on Pillows&Trees.