Chicken Tikki Masala with Naan- gluten free and nightshade free!

Every culture seems to have a stem type meal. This Indian/ British Britain’s unofficial national dish “stew” is one of my favorites.


Serves 6

4 cups greens and or snap peas/green beans, de stemmed (I use a mixture)

1 head cauliflower or broccoli, chopped into 1-inch florets (approximately 5 cups)

5 large carrots, chopped
8 ounces mushrooms, halved

1 large sweet potato, chopped and cooked

Salt and ground black pepper to taste

Approximately 1/4 cup olive oil, more if you like

1 cup full fat coconut milk

1 1/2 cups water

Juice of 1/2 lime

1 bunch fresh cilantro, approximately 1 1/2 cups

1 pound preferred meat, ground, cubed, or shredded and cooked

1 teaspoon ground turmeric

1 teaspoon ground cumin

1 teaspoon ground coriander

6 cloves of garlic, peeled and minced

1 teaspoon ginger

½ yellow onion or whole small shallot, peeled and diced

Optional: 15 ounces can black beans


Using separate baking sheets, Broil on High for 15 minutes: the snap peas, carrots, mushrooms on one baking sheet, and another sheet for the cauliflower and greens beans, and a third sheet for the sweet potato. Drizzle all vegetables with olive oil, salt and pepper.

Pour milk, water, lime, cilantro, meat, turmeric, cumin, coriander, garlic, ginger, and onion in Instant Pot. Then add all vegetables from baking sheets once they are cooked. Add beans if using,

Sauté for 10minutes. Pressure cook for 15 minutes and allow to sit for 15-30minutes to release steam pressure. Enjoy


Perfectly paired with Naan flatbread!

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