VEGETABLES WITH TIKA MASALA SAUCE

In this incredibly delicious recipe, tender vegetables are covered in a flavorful, creamy tikka masala sauce rich in spices and flavors. Perfect for the family table or dinner with friends, these vegetables with tikka masala sauce can be eaten with cauliflower rice or with a gluten-free grain of your choice, such as millet, quinoa or brown rice.

With a high content of trace elements - zinc, manganese, iodine and selenium - onions help to rejuvenate the skin and protect the lungs.

Broccoli is a universal multivitamin for the body, in addition, it contains bioavailable trace elements and other nutrients that improve all body systems.

Ginger helps bring the body out of a reactive state by calming the nerves and muscles.

Ingredients:

• 1 cup diced onion;
• 5 cloves of garlic, finely chopped;
• 1 piece of ginger, finely chopped;
• 1-2 tsp. finely chopped red chili/ hot pepper ;
• 1 tsp ground turmeric ;
• 1 tsp ground coriander;
• ½ tsp. ground cumin ;
• 2 tsp garam masala;
• 1 can 400 g or 1 ½ cups diced tomatoes;
• 1 cup of healing broth ;
• 1 can 400 g or 1 ½ cup chickpeas or 1 ½ vegetables of your choice, such as cauliflower, broccoli, carrots and/or bell pepper;
• 1 tbsp. tomato paste;
• 1 ¼ cup coconut milk;
• 3-4 fresh or dried curry leaves (optional);
• Sea salt , to taste (optional);
• 1/2 cup cilantro leaves, roughly chopped, for serving;
• 4-6 cups "rice" of cauliflower, brown rice, quinoa or millet, cooked - ready to serve;

Method of preparation:

Place a large ceramic nonstick pan over medium-high heat. Add the onion and cook for 5-8 minutes until softened and browned, adding a little water if necessary to prevent sticking. Add the garlic, ginger and chilli and continue to cook for 1-2 minutes until the flavors have blended. Add the spices and cook for another 30 seconds, stirring constantly.

Add the diced tomatoes, medicated broth , chickpeas, tomato puree, 3/4 cup of the coconut milk, and curry leaves (if using) to the pot. Simmer over low heat for 15-25 minutes, until the sauce thickens and the chickpeas are tender.

Turn off the heat and add the remaining ½ cup of coconut milk to the pot. Season with sea salt to taste (if using).

Serve immediately with cauliflower rice, brown rice, quinoa or millet and sprinkle with the fresh cilantro.

Portion for 4 people.