Tikka Masala with Lentils
Tikka Masala with Lentils
From the ever lovely Vegetarisk Hverdag: Tikka Masala med Linser
A vegetarian tikka masala with red lentils in a rich, creamy, mildly spiced tomato sauce. Child-friendly and deeply satisfying. Served with cooling raita and jasmine rice.
Servings: 2 | Prep: 15 min | Cook: 35 min | Calories: 520 per serving
Ingredients
Tikka Masala
- 1 small onion, roughly chopped
- 2 cloves garlic
- 2 cm fresh ginger
- 1/2 tsp chili flakes (or use paprika for milder)
- 1 tbsp butter or oil
- 1½ tsp garam masala
- 1/2 tsp turmeric
- 1 tbsp tomato paste
- 200ml passata (crushed tomatoes)
- 1 dl water
- 1 dl crème fraîche or coconut milk (for vegan)
- 1½ tsp concentrated vegetable stock
- 1 dl red lentils
- 1 tsp sugar
- 1 tsp salt
- Juice of 1/2 lemon
- 3 tbsp cashews, roughly chopped and toasted
- Fresh cilantro
Rice
- 150g jasmine rice (about 300ml cooked)
Raita (Cooling Yoghurt Sauce)
- 100ml Greek yoghurt or crème fraîche
- 1/2 small apple, diced small
- 1/2 carrot, coarsely grated
- 1/4 clove garlic, minced
- Zest and juice of 1/4 lemon
- 2 tbsp fresh cilantro stems, finely chopped
- Salt to taste
Instructions
Make the Tikka Masala
Blend aromatics: Blend or finely grate onion, garlic, ginger, and chili flakes until it forms an almost smooth paste. Add a splash of oil if needed to help it blend.
Cook base: Heat butter in a pot over low-medium heat. Add the onion paste and cook gently for 5 minutes without browning. Add garam masala and turmeric, cook for 3-4 minutes until wonderfully fragrant.
Build sauce: Add tomato paste and fry well for 1-2 minutes. Add crème fraîche, passata, water, vegetable stock concentrate, sugar, and salt. Stir well.
Simmer: Bring to a boil, cover with lid, and simmer for 15-30 minutes. Meanwhile, cook the rice according to package instructions.
Add lentils: Add red lentils to the sauce and cook according to package directions (usually 10-15 minutes) until lentils are tender but still have a slight bite.
Season: Taste and adjust with more salt, a pinch of sugar, and lemon juice to balance the flavors.
Make the Raita
Combine: Dice apple small, coarsely grate carrot, and mince garlic. Finely chop cilantro stems. Finely grate lemon zest.
Mix: Mix all ingredients with yoghurt or crème fraîche. Season with salt to taste. Refrigerate until serving.
Serve
Divide rice between bowls. Ladle tikka masala over rice. Top with toasted cashews and fresh cilantro. Serve with raita on the side.
Notes
We love this one. Such a yummy flavor and consistency. We often just leave out the cachews. No need for them.
- Garam masala: Homemade is best for complex flavor, but store-bought works fine.
- Protein swaps: Use chickpeas, white beans, paneer, or fried halloumi instead of lentils.
- Spice level: Very mild and child-friendly. Use paprika instead of chili flakes for no heat.
- Make ahead: Sauce improves overnight. Keeps 4-5 days in fridge.
- Raita: The cool, tangy raita balances the rich curry perfectly. Don’t skip it!
- Additions: Try roasted cauliflower florets on the side.
- Vegan: Use coconut milk instead of crème fraîche.
Equipment Used
- Blender or box grater
- Medium pot with lid
- Medium pot for rice
- Small pan for toasting cashews
Nutrition (per serving)
| Nutrient | Amount |
|---|---|
| Protein | 16g |
| Carbs | 68g |
| Fat | 20g |
| Fiber | 8g |