My research reveals that there are dozens of recipes for making Tikka Masala sauce – that beloved creamy tomato cocoanut curry that makes my mouth water. Unfortunately, many of them take between 45 minutes to 5 hours to prepare. Since I’m working on Easy Meatless Meals e-book, I’m focused on how to produce tasty meatless meals for summer in under 30 minutes.
Although I pride myself on making most sauces from scratch, occasionally I resort to shortcuts when I can find a jarred sauce that has a good enough flavor to plausibly stand in for the real thing. Sharwood’s Tikka Masala Cooking Sauce combined with Beyond Meat’s Grilled Chicken-Free Strips had us eating a delicious Indian meal in about 20 minutes after a workout at the Y. (Make sure to remember to put the brown rice in your rice cooker before you leave so that it will be fully cooked and piping hot when you return home!)
For our vegetable, I chose fresh spinach, cooked quickly with onions, ginger, garam masala, and sesame seeds, for a bright green contrast.
- 1 cup brown rice
- 1 tablespoon sesame oil
- 1 onion, chopped
- 2 teaspoons grated fresh ginger
- 6 -8 ounces fresh spinach, thoroughly washed
- ½ teaspoon garam masala
- ½ teaspoon sea salt
- 1-2 teaspoons sesame seeds (raw or lightly toasted – your choice)
- 1 tablespoon grapeseed oil, or another mild oil
- 12 ounce package of Beyond Meat Chicken-Free Strips (Grilled), cut each strip into halves or thirds, depending on the size of the strip
- ½ jar of Sharwood’s Tikka Masala (about 7-8 ounces of the 14.1 ounce jar)
- Cook the brown rice in your rice cooker or steamer.
- Heat 1 tablespoon grapeseed oil in a wok or large skillet. Saute the onion until soft and translucent. Add the ginger and sauté for just a minute. Add the spinach and sauté for 3-4 minutes. Season with the garam masala and sea salt. Sprinkle the sesame seeds on top after you plate the spinach.
- Heat the remaining tablespoon of grapeseed oil in another skillet. Saute the Beyond Meat Chicken Free Strips for 2 minutes. Add half of the jar of Sharwood’s Tikka Masala sauce and heat for another minute or two until piping hot.