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–+ servings

Indian Masala Bowl

The Indian Masala Bowl has as its base fragrant basmati rice, cooked with turmeric and cardamom. Light and delicately spiced, it provides a simple yet flavorful foundation that highlights the other elements of the dish.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main course
Cuisine Indian
Servings 2 servings

Ingredients
  

Spiced basmati rice

  • 150 g basmati rice
  • 1/2 teaspoon turmeric
  • 2 cardamom pods
  • 1 pinch salt

Tikka masala protein (choice of)

Option 1: If using tofu

  • 400 g firm tofu
  • 2 tablespoons cornstarch
  • 2 tablespoons vegetable oil

Option 2: If using TVP

  • 100 g textured vegetable protein medium chunks
  • 1 tablespoon vegetable oil

Tikka masala sauce

  • 4 tablespoons tomato passata smooth texture
  • 2 tablespoons canned coconut milk well stirred, creamy and fluid
  • 1 tablespoon soy sauce
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sweet paprika
  • 1 garlic clove grated
  • 1/2 teaspoon fresh ginger grated

Roasted vegetables (choice of)

  • 200 g cauliflower florets or broccoli florets
  • 2 carrots cut into sticks
  • 1 tablespoon vegetable oil
  • 1 to 2 teaspoons spices garam masala, cumin, etc.
  • 1 pinch salt and pepper

Fresh vegetables

  • 1/4 cucumber diced
  • 1 red onion thinly sliced and quickly pickled with a little apple cider vinegar
  • A few fresh cilantro leaves

Mint sauce (homemade version)

  • 100 g plain vegan yogurt
  • 1 large handful fresh mint leaves
  • 1 small handful fresh cilantro optional
  • 1 small green chili or 1/2 for a milder version
  • 1 small garlic clove
  • 1 tablespoon lime juice
  • 1 teaspoon sugar or maple syrup
  • 2 to 3 tablespoons water
  • 1 pinch salt

Finish

  • 2 tablespoons roasted cashews
  • Extra fresh cilantro

Instructions
 

Preheat the oven to 200 °C.

    Prepare the protein:

    • If using tofu: cut the tofu into cubes, coat with cornstarch. Set aside.
    • If using TVP: soak the chunks in hot water for 15–20 minutes, drain, press lightly to remove excess water. Set aside.

    Cook the rice:

    • Rinse the rice, then cook with turmeric, cardamom and salt.
    • Fluff with a fork and keep warm.

    Roast the vegetables:

    • Place the cauliflower or broccoli and carrots in a bowl, drizzle with oil, add the spices and season with salt.
    • Mix and spread on a baking tray (or lined with parchment paper).
    • Roast in the oven at 200 °C for 20 minutes, until golden and tender.

    Cook the protein:

    • If using tofu: fry in oil in a pan until golden on all sides.
    • If using TVP: sauté in oil over medium-high heat until slightly crispy on the edges.

    Make the tikka masala sauce:

    • Mix all the ingredients in a bowl, then pour over the tofu or TVP in the pan.
    • Simmer 3–4 minutes until the sauce reduces and coats the pieces well.

    Make the mint sauce:

    • Blend the mint, cilantro (optional), chili, garlic, lime juice, sugar and water until smooth.
    • Stir in the vegan yogurt and adjust the texture.

    Prepare the fresh vegetables:

    • Dice the cucumber and slice the red onion.
    • Quick-pickle it with a little apple cider vinegar for a few minutes.

    Assemble the bowls:

    • Divide the rice between two bowls.
    • Arrange the tikka masala tofu or TVP, roasted vegetables, cucumber and pickled onion.
    • Add the homemade mint sauce.

    Finish:

    • Sprinkle with roasted cashews and fresh cilantro. Serve immediately.
    Keyword Bowl
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    A recipe proposed by Maison Marmite