Easy Tikka Masala Curry
We can’t get enough of curry! All summer we made green curry with our garden veggies, but sometimes you need a quick and easy option that’s still loaded with yummy veggies and either tofu (featured here) or your favorite protein. It’s made deliciously easy by the use of a pouch of curry from Saffron Road — non-GMO and gluten-free!
This spicy curry is made to use with whatever veggies you have on hand or have left over from mise en place. The riced cauliflower in this recipe is a game-changer — it lends a thickness and texture to the curry that is divine. For protein, you can whip up some of our Crispy Baked Tofu (link), use tofu straight from the fridge or pantry, or opt in your favorite. Cook, simmer, enjoy!
Open your tofu and drain. Chop and then press dry between paper towels and two cutting boards to get most of the moisture out.
Use a rice cooker or stovetop to prepare your basmati or long-grain rice
Meanwhile, heat 2 tsp hot sesame or other oil in a large saute pan or dutch oven over medium heat. Add your diced or chopped veggies and a pinch of salt; saute 2-3 minutes. For this recipe, I used left over red onion, half a Serrano pepper chopped thin, and red bell pepper
Add your tofu or prepared protein (skip if using our Baked Tofu recipe); add a pinch of salt to the tofu; simmer 2 minutes. Add 1/4 cup broth or water and your riced cauliflower; stir to coat and salt to taste; cook 2 more minutes; turn to low heat
Add your pouch of Saffron Road Tikka Masala sauce (here) and stir to combine until heated through; if desired or to make more sauce, thin with additional water or broth (I use about 1-2 T because I like the sauce a bit thicker). Remove from heat and serve over fluffy rice; if using crispy baked tofu, stir in now
Easy Tikka Masala Curry
Servings: 3 servings
Calories: 333kcal
We can't get enough of curry! All summer we made green curry with our garden veggies, but sometimes you need a quick and easy option that's still loaded with yummy veggies and either tofu (featured here) or your favorite protein. This spicy curry is made to use with whatever veggies you have on hand or have left over from mise en place.
Print Recipe
Ingredients
- 1.5 c organic white basmati rice cooked in rice cooker or according to package directions
- 1 package extra firm tofu
- 2 tsp hot sesame oil or regular sesame, oil, avocado or coconut
- 1/2 – 3/4 c assorted cut veggies we used red onion, red bell pepper and 1/2 a Serrano pepper
- 1/2 package frozen rice cauliflower thawed or cooked in microwave 1-2 minutes to defrost
- 1/3 c broth or water separated
- 1 package Saffron Road Tikka Masala sauce
- extra broth or water to thin or increase sauce as desired
Instructions
- Open your tofu and drain. Chop and then press dry between paper towels and two cutting boards to get most of the moisture out.
- Use rice cooker or stovetop to prepare your basmati or long-grain rice
- Meanwhile, heat 2 tsp hot sesame or other oil in a large saute pan or dutch oven over medium heat
- Add your diced or chopped veggies and a pinch of salt; saute 2-3 minutes
- Add your tofu or prepared protein (skip if using our Baked Tofu recipe); add a pinch of salt to the tofu; simmer 2 minutes
- Add 1/4 cup broth or water and your riced cauliflower; stir to coat and salt to taste; cook 2 more minutes; turn to low heat
- Add your pouch of Saffron Road Tikka Masala sauce and stir to combine until heated through; if desired or to make more sauce, thin with additional water or broth (I use about 1-2 T because I like the sauce a bit thicker)
- Remove from heat and serve over fluffy rice; if using crispy baked tofu, stir in now
Nutrition
Serving: 1serving | Calories: 333kcal
