Here in the Pacific Northwest the summer season is ever so slightly fading to autumn. The forest is turning a golden color, the air is just a bit crisper in the mornings and the apple trees are nearly ready for harvest.
As many native pacific northwesterners will tell you, it’s the cooler weather most look forward to and I am certainly among them. The end of summer also gives way to the end of our summer eating. Out with the fresh and cool cucumber, melon, and squash dishes and onto meals that are hearty and warm.
Indian food is our go-to cuisine for those chilly and breezy fall days. The kind of days that are spent outdoors playing by the lake with little ones, whose cheeks are flushed red from the brisk air. Those are the kinds of days that call for warming meals like this 10 minute Tikka Masala.
Indian food is notoriously complex but well worth the effort. I’m no stranger to spending a good long afternoon preparing for a delicious Indian dinner but there are certainly days where that is not possible. Sometimes dinner needs to be on the table quickly or hungry little belly’s will certainly revolt. Tikka masala is packed with flavor, loved by all (including my 10 month old who can’t seem to shovel it fast enough into his mouth), and healthy.
I serve the tikka masala with homemade naan and a fresh side salad. If you don’t have the time to make naan a nice side of brown rice will do the trick. If you have a little extra time, you can cook in a variety of vegetables, including substituting the can of tomatoes for cooked fresh ones. I’ve made this with broccoli, carrots and peas before; all of which were pleasant variations on this Indian classic.
Kari writes at Cooking with Toddlers a blog dedicated to sharing the love of cooking and eating wholesome foods with little folks. She has two boys under three.
- 1 tablespoon olive oil
- 1/2 medium onion
- 1 tablespoon garam masala spice
- 2 teaspoon ginger root, fresh
- 1 clove garlic
- 2 can chickpeas (garbanzo beans)
- 1 can crushed tomatoes, canned
- 1/2 cup coconut milk
- 1/4 teaspoon salt
- Sauté the onion in the oil on a large skillet until it’s translucent.
- Add the graded ginger and garlic to the pan and cook for a minute.
- Next, add the garam masla, ensuring it’s evenly dispersed in the skillet.
- Then add the chickpeas and tomatoes and salt to taste. Cook for 5-10 minutes.
- Right before serving, Stir in the coconut milk.
- Serve warm with rice or naan.