Tikka Masala

Ingredients for 4 servings:

• 240 g basmati rice
• 1 onion(s)
• 2 garlic cloves
• 1 small cauliflower
• 3 tbsp peanut oil
• 2 cm ginger root
• 75 g lentils, red
• 1 tsp garam masala
• 1 tsp Madras curry powder
• ½ tsp turmeric powder
• ¼ tsp cumin powder
• ½ tsp chili flakes, Korean
• ½ tsp sea salt, as needed
• 1 tbsp agave syrup
• 400 g tomatoes, chopped
• 250 ml vegetable stock
• 400 ml coconut milk
• 15 g sesame, black

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

vegan

Cook the basmati rice according to the package instructions and keep warm. Peel the onion and garlic and dice into small cubes. Trim the cauliflower and divide it into small florets. Peel the ginger and slice it into fine strips. Heat the peanut oil in a wok. Add the cauliflower florets and onions and fry until translucent. Add the garlic, ginger, lentils, spices, and agave syrup, and stir-fry for another 3 minutes. Add the tomatoes and vegetable stock. Stir well, cover, and simmer over low heat for 15 minutes, until the cauliflower and lentils are tender. Add the coconut milk and simmer for another 10 minutes, stirring occasionally. Sprinkle the black sesame seeds on the plate after serving. Season to taste, arrange, and serve. https://www.vegan-cooking-with-thalija.de/archive/1147