Tuesday Foods + Masi Masa: A Flavorful Food & Wine Recipe
This year marked our exciting debut at the prestigious Aspen Food & Wine festival, where culinary creativity and innovation converge to celebrate the finest in food and wine. As part of our inaugural experience, we were thrilled to partner with Masi Masa, one of our favorite spice companies founded in Boulder, Colorado. Together, we embarked on a flavorful journey, bringing the aromatic and exotic essence of Masi Masa's Tikka Masala Spice Blend to life in a delectable recipe that promises to tantalize your taste buds.
Vegan Chickpea Tikka Masala
Recipenspired by our Aspen Food & Wine adventure and our partnership with Masi Masa!
Ingredients:
1 pack Masi Masa Tikka Masala Spice Blend
1 tsp coconut oil
1 medium onion, chopped
4 cloves garlic, minced
1 inch ginger, minced
1/2 tsp cayenne or red pepper flakes (for a spicier kick)
2 cups diced, roasted tomatoes, pureed in a blender (we roast our own, but 1 15 ounce can of Muir Glen Fire Roasted is a good substitute)
1 tsp salt
1 can coconut milk (add more if needed for desired consistency)
Fresh parsley for garnish
1 medium head cauliflower, chopped into bite-sized florets
1 large butternut squash, cut into 1/2 inch cubes
1.5 cups chickpeas
1.5 cups jasmine rice, uncooked
2 cups dino kale, thinly sliced into ribbons
Instructions:
Cook jasmine rice according to package instructions.
In a large bowl, toss the chopped cauliflower florets with oil and salt until well coated. Spread them on a baking sheet and roast at 400°F for 25 minutes.
Prep the butternut squash by tossing it with olive oil and salt. Roast the squash (or sweet potato if using) until tender.
In a large rondeau or deep sauté pan, sauté the chopped onions until caramelized. Add minced garlic and ginger, stirring constantly until fragrant.
Add the Masi Masa Tikka Masala Spice Blend and continue sautéing until fragrant, stirring constantly for a few minutes.
Pour in coconut milk, starting with 1 can, and allow the mixture to simmer for about 10 minutes. Add more if needed for desired consistency.
Add the pureed roasted tomatoes and additional coconut milk as needed to achieve your desired consistency. Stir well to combine.
Add chickpeas to the sauce and let it simmer for another 10-15 minutes. Adjust salt to taste.
Mix the roasted cauliflower, butternut squash, and dino kale into the sauce before serving over jasmine rice.
Garnish with fresh parsley before serving. Enjoy this flavorful creation!
This vibrant and aromatic Tikka Masala dish is a delightful fusion of flavors and textures, perfect for a cozy week night meal paired with your favorite wine. Enjoy the rich and satisfying taste of this wholesome recipe that brings together the goodness of vegetables and the exotic spices of Masi Masa!