A Double Dose of Dinner
Tikka Masala Grilled Vegetable Bowls
Tikka masala is traditionally made with chicken in India and Europe, but this easy-to-make veggie-based version—featuring a mouthwatering marinade of Indian spices, lime juice, garlic, and ginger—will blow you away. Eggplants, onions, peppers, cauliflower, basmati rice, and spinach add depth and richness to this delicious dish.
Tikka masala marinade:
- 1 tsp. cumin
- 1 tsp. paprika
- 2 tbsp. garam masala
- 1 tsp. salt
- 1 tbsp. ginger, peeled and minced
- 6 garlic cloves, peeled and minced
- ½ c. plain Greek yogurt or vegan yogurt
- 1 lime, juiced
- 2 tbsp. tomato paste
- ¼ c. olive oil
Vegetables and rice:
- ½ eggplant, sliced
- 1 green bell pepper, quartered
- 1 red bell pepper, quartered
- ½ head of cauliflower, cut into florets
- 1 red onion, peeled and sliced
- 6–8 okra pods (optional)
- 2 c. brown basmati rice, cooked
- 1 c. baby spinach
- Chopped cilantro, for garnish
Print Recipe
- In a medium bowl, whisk together tikka masala marinade ingredients until smooth. Cover, and refrigerate until ready to grill.
- Preheat grill to medium-high heat.
- Lay out vegetables on a baking sheet, and brush with marinade. Place vegetables directly onto the grill for 3–4 minutes or until vegetables are slightly charred and tender, flipping halfway through.
- Remove vegetables from the grill, fill bowls with rice and vegetables, and top with spinach. Garnish with cilantro, and serve with any extra marinade for dipping. Serves 4
Posted in February 2020 on Dec 04, 2019