aip colab online recipesaip colab online recipesAuthorOnline S.
RatingDifficultyBeginner

This delicious, vegan, tikka masala sauce pairs well with a variety of different sautéed or roasted vegetables or can pair nicely with meat as well.

Check out the full recipe from Cook2Nourish. And visit Cook2Nourish website for other amazing Indian-inspired meals by Indira Shyju, most of which are AIP compliant.

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Yields10 Servings
Prep Time15 minsCook Time10 minsTotal Time25 mins

Ingredients

 4 Garlic cloves, minced
 1 Ginger, minced (2in x 1 in)
 1 teaspoon Turmeric, ground
 1 teaspoon Salt
 ½ Onion
 1 Lemon
 1 tablespoon Olive oil
 2 tablespoons Coconut oil
 1 teaspoon Cinnamon, ground
 ½ teaspoon Mace
 ½ teaspoon Cloves, ground
 13.50 ounces Coconut milk (full can)
 1 Cilantro optional, for garnsih
Meal on plate

Directions

1

Add the minced garlic and ginger, chopped onion, turmeric, salt, lemon juice and extra virgin olive oil to a food processor or immersion blender. Blend to a paste.

2

Add coconut oil to a sauce pan and heat over medium heat. Transfer the paste to the pan and cook for 1 minute

3

Add cinnamon, mace and coconut milk to the pan. Stir and allow to come to a simmer for 2 minutes.

4

Drizzle masala sauce over roasted vegetables. Pairs well with roasted cauliflower, broccoli and mushrooms. Garnish with cilantro and chopped red onions

Nutrition Facts

Serving Size 4 oz

Servings 10


Amount Per Serving
Calories 126.3
% Daily Value *
Total Fat 12.4g20%
Saturated Fat 9.9g50%
Total Carbohydrate 4.8g2%
Dietary Fiber 1.5g6%
Sugars 1.9g
Protein 1.2g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 4 Garlic cloves, minced
 1 Ginger, minced (2in x 1 in)
 1 teaspoon Turmeric, ground
 1 teaspoon Salt
 ½ Onion
 1 Lemon
 1 tablespoon Olive oil
 2 tablespoons Coconut oil
 1 teaspoon Cinnamon, ground
 ½ teaspoon Mace
 ½ teaspoon Cloves, ground
 13.50 ounces Coconut milk (full can)
 1 Cilantro optional, for garnsih

Directions

1

Add the minced garlic and ginger, chopped onion, turmeric, salt, lemon juice and extra virgin olive oil to a food processor or immersion blender. Blend to a paste.

2

Add coconut oil to a sauce pan and heat over medium heat. Transfer the paste to the pan and cook for 1 minute

3

Add cinnamon, mace and coconut milk to the pan. Stir and allow to come to a simmer for 2 minutes.

4

Drizzle masala sauce over roasted vegetables. Pairs well with roasted cauliflower, broccoli and mushrooms. Garnish with cilantro and chopped red onions

Veggie Tikka Masala Sauce

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