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Tikka Masala Bowl

Tikka Masala Bowl

Tikka Masala Bowl ingredients

sweet potato masala

Tikka Masala Bowl close up

Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Coconut, Quinoa, Tomatoes


For the tikka masala

  • 38 g cashew nuts (toasted)
  • 1 dash chili powder
  • ½ tsp cloves ground
  • 226 g coconut milk
  • 726 g crushed tomato
  • 2 cm fresh ginger (minced)
  • 1 tbsp garam masala
  • 1 dash ground cumin
  • 1 tbsp maple syrup
  • 1 tsp olive oil
  • 96 g red lentils (rinsed)
  • 1 medium red onion (thinly sliced)
  • 1 tsp turmeric powder

For the veggies

  • 227 g sweet potato
  • 113 g white cabbage (shredded)

For the quinoa

  • 170 g quinoa (washed)
  • 473 ml water


  1. Cook the quinoa in water until soft for about 20 minutes.
  2. Use a small pot and cook the lentils until soft for about 10-15 minutes.
  3. Use a big skillet or frying pan, add the oil and sauté onion and ginger for about 2-3 minutes.
  4. Add the spices and roast until fragrant, then add the sweet potato, tomatoes, coconut milk and maple syrup.
  5. Simmer on high heat until the sweet potato is soft for about 10-15 minutes and adjust taste.
  6. Add quinoa, lentils and tikka masala mix to the bowl and sprinkle with cashew nuts, enjoy!

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