This post is also available in german/deutschThe perfect meal for cold days, a creamy Tikka Masala. It’s cold outside, windy and it’s snowing.
We thought that we would simply prepare and enjoy a delicious, colorful and “warming” dish after the Aryuveda cuisine.
It’s always nice to see how easy, healthy and tasty are the lentils.
And with the appropriate spices and herbs it turns into a colorful, colorful and nutritious meal in an instant. And 100% vegetable.
Red Lentil Masala
2 onions, medium sized
2 cloves of garlic
230 g red lentils
700 g potatoes, diced
1 can of tomatoes, chopped (400 g)
650 ml vegetable broth, maybe more
1 1/2 tsp garam masala
1tsp chili powder
1 tsp ginger, grated
1 tsp turmeric
1/4 tsp cumin
2 tbsp of ghee or coconut oil/ olive oil
green peas, frozen
100 ml coconut milk
Rice for 4 people
optional
yogurt
loaf
green paprika
parsley

Method

Finely chop onions and garlic fry in ghee and add spices.
Add lentils, potatoes, tomatoes and vegetable stock and bring to a boil. Reduce heat and simmer gently for 30-40 minutes. Stir again and add more broth if needed.
Cook rice according to the package instructions.
Wash cilantro.
5 minutes before serving, stir the peas and coconut milk under the masala.

Serve the lentil masala with rice, fresh cilantro and bread.For this you need – maybe except for a few exceptions – you don´t even leave the house or buy extra.
Many of the ingredients used in this dish are always in the pantry: lentils, onions, potatoes, spices, canned tomatoes, etc.
That’s great. So then get started and the preparation, you certainly have someone who helps you, at least while eating the delicious lentils Tikka Masala.
You can see how the whole thing looks like and what ingredients you need below.
So from our side it is now first a lot of fun and success in cooking and then a good appetite.

Red Lentil Tikka Masala

This is the best and Creamy Red Lentil Tikka Masala.It´s so rich and perfectly spiced.

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Cuisine: india

Author: Klaraslife

Ingredients

2 onions medium sized
2 cloves of garlic
230 g red lentils
700 g potatoes diced
1 can of tomatoes chopped (400 g)
650 ml vegetable broth maybe more
1 1/2 tsp garam masala
1 tsp chili powder
1 tsp ginger grated
1 tsp turmeric
1/4 tsp cumin
2 tbsp of ghee or coconut oil/ olive oil
green peas frozen
100 ml coconut milk
Rice for 4 people

optional

yogurt
loaf
green paprika
parsley

Instructions

Finely chop onions and garlic fry in ghee and add spices.
Add lentils, potatoes, tomatoes and vegetable stock and bring to a boil. Reduce heat and simmer gently for 30-40 minutes. Stir again and add more broth if needed.
Cook rice according to the package instructions.
Wash cilantro.
5 minutes before serving, stir the peas and coconut milk under the masala.

Notes

Serve the lentil masala with rice, fresh cilantro and bread.

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