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Quick Tikka Masala with Carrots and Black Beans

Since we’re frequently harping about the wonders of spices we thought we’d offer up a spicier sorts recipe today. We don’t mean spicy as in hot, more like full or flavor. Garam masala is just that type of flavor punch, it’s full of spices we love – Cumin, ginger, cardamom, coriander, cinnamon, black pepper, cayenne pepper and cloves. If you’re going with a ready made blend just remember to keep your eye out for added sugar and other undesired additives.

So what are we waiting for? To get started do the following:

Coarsely grate a carrot, chop an onion and crush a couple garlic cloves – warm together in a pan, with a little coconut oil on low heat. 

Pang pang!Chop ½ cm fresh ginger (¼ inch) and add to the pan.

Now add: 1 can finely crushed tomatoes,1 cup coconut milk, ½ cup water and 1 tablespoon vegetable-based bullion (sugar free). Let this simmer on med-low heat for about 10 minutes, then use a hand mixer, blend up into a sauce followed by adding a can of cooked black beans.

Time to spice things up a bit now…add some garam masala and a few drops of lime and, some chili flakes for a bolder kick. Season to taste and voilà !

Serve with a side of your choice, this time ours was millet.

Tikka Masala with Carrots and Black Beans
(2 portions)

1 yellow onion
2 garlic cloves

1 carrots
1 tablespoon coconut oil
½ cm fresh ginger ( ¼ inch)
1 can finely crushed tomatoes
1 cup coconut milk
½ cup water
1 tablespoon vegetable bullion
3 teaspoons garam masala
salt and pepper
1 teaspoon optional chili flakes
1 can cooked black beans (drained and rinsed)

Garnishing : chopped cashews, pickled red onions, spinach or fresh cilantro

Why in the world would we be adding the garam masala at the end?
To preserve the nutrients. Garam masala is full of antioxidants that are best prepared gently over low temps.

 

 

Do we eat cheese?
Yep, why not throw a little halloumi in there, go for it! Maybe not your gut flora’s best friend but a good tactic to get vegetable suspicious kids to dare to try, at least if they’re cheese fans that is.

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