20 minute dinner alert! Tried out a recipe from @skinnytaste for Tikka Masala. This dish felt super light and made for great lunch leftovers.
I used my instant pot for this recipe, but you could also do this on the stove.
1. In your instant pot add 1 tbsp of coconut oil. Press “sauté” and let the oil start to melt. Add in 1 diced white onion, 2 chopped garlic cloves, and 1 tbsp fresh chopped ginger. Sauté until onions become translucent.
2. Add in your spices: 1 tsp coriander, 1 tsp cumin, 1/2 tsp turmeric, 1/2 tsp garam masala, 1/4 tsp cayenne pepper, and 1/4 tsp cardamon.
3. Add in 1 can of diced tomatoes. Use an immersion blender until onions and tomatoes are smooth.
4. Add in 2-3 cubed boneless skinless chicken breasts. Stir the chicken in to the mixture. Cook on high pressure for 15 minutes.
5. Add in two cups chopped cauliflower and one bag of frozen peas/carrots. Cookon high pressure for 4 minutes.
6. Stir in half can of coconut milk.
7. Serve over brown rice. Enjoy!!
