A delicious curry always goes down well. This tikka masala with lentils, peppers and potato is on the table in twenty minutes. And with a little adjustment, the kids can eat along with you! In short, an easy recipe for a weekday at school and work!
Tikka Masala with a sustainable and Dutch sauce
Tikka Masala, from Indian cuisine, is a delicious curry known for its simple yet flavourful preparation. You will also always find this classic on the menu of an Indian restaurant. The dish usually consists of grilled chicken pieces, served in a creamy tomato sauce with a mix of spices such as garam masala, coriander and cumin. So we are omitting that chicken now, as we are going for a vegan version, and I am also adding some Dutch seasonal vegetables. Just as tasty, and a touch more sustainable.
Vegan tikka masala for kids
Most children don't like spicy food very much. That can be a problem, as Indian dishes can often be quite spicy. But you can make this vegan tikka masala as spicy as you like. My recipe is packed with vegetables that most children like: carrot, pepper and potatoes. If you want to teach children to get used to spicy food, you can make this dish a few times and spice it up a bit each time by adding a little more curry paste. Before you know it, they will be eating with the pot.
Tikka masala with lentils, pepper and potatoes
Kitchenware
- casserole
- frying pan(with eco-friendly non-stick coating)
- knife or peeler
Ingredients
- 2 el rapeseed oil (or other oil for frying)
- 1 onion coarsely chopped
- 165 gr tikka masala curry paste (or less for less spicy version)
- 1 tin (organic) diced tomatoes
- 1 tin (organic) coconut milk
- 3 carrots (or 1 winter carrot)
- 400 gr (3 large) firm potatoes
- 2 red peppers
- 1 yellow pepper
- 265 gr brown and depuis lentils (canned or precooked)
- topping: fresh coriander or parsley, spring onion, lime juice
Instructions
- Heat the oil in a large pan and fry the onion.
- Add the tikka masala curry paste and fry briefly.
- Add the diced tomatoes and coconut milk and bring to the boil.
- Meanwhile, clean the vegetables, peel where necessary, and cut into chunks.
- Add the carrot and potatoes to the curry and cook gently for 10 minutes.
- Then add the peppers and lentils and stew gently for 5 minutes.
- Serve the curry in spacious plates or bowls with rice or naan bread and garnish with the toppings
- Enjoy.
More successful dishes for the whole family
- Also see: the tastiest stir-fried vegetables.
- Also see: vegan pasta pesto.
- Also see: vegan cauliflower nuggets.
- Perhaps the tastiest vegan dessert: sticky rice mango.
Photo credits: Mascha Bongenaar.
