Similar to chicken tikka masala, this vibrant, plant-based version of the classic Indian curry dish is the perfect blend of sweet and savory spices. Chicken tikka masala can be slightly unhealthy when ordered from restaurants or bought pre-packaged, largely due to hidden heavy cream, butter, ghee, and high sodium levels. However, this vegan version gives you all of the flavors of the tikka masala you crave while still maintaining a healthy balance of plant-based protein sources and vegetables. I hope you enjoy it as much as I did!

Ingredients:

• 1 cup basmati rice
• Better Than Bouillon Vegetarian No Chicken Base
• 1/2 sweet onion
• 16oz of extra or super firm tofu
• 1 cup of chopped carrots
• 1/2 cup of dried brown lentils
• 1 packet of Tikka Masala paste
• 1 tsp turmeric
• 1 tsp garlic powder
• 1 clove garlic
• 1/2 bell pepper (red, orange, or yellow)
• 1/2 cup full-fat canned coconut milk:

Instructions:

1. In a medium pot or rice cooker combine rice with 2 cups of water, 1 tsp of Better than Bouillon, and 1 tsp of turmeric. Once water starts to boil turn heat to low and cook for 20-30min until water has absorbed.
2. In a separate pot, combine lentils with 1 cup of water, 1 tsp of Better than Bouillon, and 1 tsp of garlic. Cook for 20-30min until lentils are soft.
3. Dice onions, peppers and carrots into small pieces. Cut tofu into small cubes (roughly 1/4 inch), for this dish the smaller the tofu chunks the better. Finely chop 1 clove of garlic.
4. In a large pan on medium heat, add a splash of oil to coat pan. Add onions, peppers, and carrots. Cook for 3-5min until the veggies begin to soften.
5. Add chopped garlic and Tikka Masala paste, cook and stir for 1-2 minutes until fragrant. Add tofu and cooked lentils to pan.
6. Add 3/4 cup of water and stir to dissolve paste. Cook 5-10min until veggies are cooked to desired softness.
7. Add 1/2 cup of coconut milk. Simmer for a few minutes to thicken to desired consistency.
8. Serve on a bed of rice. Enjoy!