Ahh, yes. Indian food became a favorite of mine in 2013. I never had the opportunity to eat Indian food before that. This was also shortly after expanding my pallet away from just chicken and pasta. So even if presented that opportunity before I probably would have missed out anyway. This spinach and lentil tikka masala is another dish incorporating my vegan tikka masala sauce. I just threw together a very easy vegan dish with it, chock full of protein and nutrients. And very filling!
I worked for a small family owned business out of college and the owners were from the UK. Apparently Indian food is really popular over there (as it is now here, it seems). Before I met them I didn’t think Indian food was even a thing. But they insisted we all get some for lunch one day and someone made my order for me since I had no idea what anything was. I had butter chicken and chicken tikka masala, and naan bread of course. And I fell in love…
Now I try to recreate these delicious things without all the butter. It’s hard and definitely not quite as delicious but it’s so healthy and filling that it’s worth making from scratch. Lentils, spinach and mushrooms contain plenty of protein and fiber to help keep you full. Not to mention, all those vegetables come with nutrients too! You can never have enough veggies. It’s surprising to me that I don’t even get my 9-11 servings a day and I LOVE vegetables. I make a point to try to eat them with every meal or at least one of my snacks for the day. Hell I go as far as to make pudding out of butternut squash sometimes!
Vegan Lentil and Spinach Tikka Masala
Lentil and Spinach Tikka Masala - vegan and gluten free, this dish has plenty of protein from lentils, spinach and mushrooms.
- 1 cup dry red lentils
- 8 oz baby bella or white sliced mushrooms
- 4 cups baby spinach
- 1/2 jar Vegan Tikka Masala Sauce
Cook lentils according to package directions
slice mushrooms and prepare spinach (pick stems if desired, and wash well)
Prepare sauce according to directions (do not simmer it, just mix ingredients)
In a saucepan, heat 1 tbsp olive or avocado oil over medium heat.
Add mushrooms and sautee until nearly all browned and very tender (but not quire all the way)
Add the blended sauce ingredients, spinach and cooked lentils. Stir to combine.
Turn heat to low and simmer for 10 minutes
Nutrition Facts: Calores: 326, Fat: 4g, Carbs: 50g, Protein: 20g