Want to learn how do you make the best tikka masala sauce from scratch? Look no further! This lusciously creamy vegan tikka masala recipe is loaded with plant-based ingredients and the perfect easy and healthy ethnic recipe to feed a crowd. Chickpeas and local asparagus simmered in a thick tomato-coconut sauce infused with cumin, turmeric and fresh cilantro. Naturally gluten-free and an all-round favourite for vegans and meat-eaters alike. Grab the recipe today!
At this time of year, I’m usually cooking up a storm, using my stash of seasonal asparagus. Admittedly, its harvest has been hampered by the frost (and the pandemic!). Last year, I made this delectable asparagus frittata, that was a massive hit with the kiddos.
I’ve been making this tikka masala recipe, or something similar, for ages—it has become my go-to when I fancy a desi~licious, easy and healthy ethnic recipe, loaded with whatever vegetables happen to be in season (or legumes in my pantry).
It’s perfect with:
Asparagus in the spring Peppers in early summer Squash and carrots in the fall or cabbage in the winter
You can mix up the vegetables and legumes, play around with spices in the tikka masala sauce, and make use of the last coconut milk/cream in the fridge. It’s the kind of tikka masala recipe you’ll grasp from memory and mix up whatever you have on hand, which is quite frequently for me. Definitely, an easy and
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