Potato and Mushroom Tikka Masala

May 24, 2011

TikkaMasalaVegan

TikkaMasalaA

I’ve mentioned before that curry is my go-to meal. When I don’t know what to cook I always end up making a curry dish. And in general, Indian food is what I cook the most – it’s just so easy to pack a lot of flavor in a relatively simple dish.

I’ve never really made Tikka Masala so I decided to wing it based off of what I’ve tasted in restaurants. I wasn’t sure which spices & flavors would go together – but a friend of mine taught me a great cooking tip – just smell the spices & ingredients – if they smell good together they’ll taste great when combined as well.

Potato & Mushroom Tikka Masala
6 small potatoes
2 packages of white mushrooms (remove stems)
4 cloves of garlic
1 yellow onion
2-3 tbs tomato paste (or a fresh tomato or two, finely chopped)
1/2 can of coconut milk (or you can use a full can if you like more sauce)
2 tbs Tikka Masala spice
1 tbs Garam Masala spice
Salt & Pepper
1 cup dry brown rice (makes 2 cooked)
Olive oil

Preheat your oven to 400F. Wash your potatoes and mushrooms. Cut each mushroom in half and throw in a large bowl. Cut your potatoes into .5″ cubes – add to the bowl with the mushrooms. Toss with 2 tbs of olive oil and 2 tbs of tikka masala. Roast in the oven for 35 – 45 minutes. Toss half-way through so all potatoes cook evenly. Meanwhile, cook your brown rice.

Finely chop an onion in a food processor (almost puree). In a large pot heat a little olive oil. Add the onion and cook for a couple minutes. Finely chop your garlic and add that as well. After the garlic has cooked for a minute add your garam masala – let this cook until the fragrance is released. Then add your tomato paste and mix it all together. Add your roasted potatoes and mushrooms – top off with the coconut milk. Let it all simmer for about 5 minutes. Serve over brown rice.

Serves 4-6.

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