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White bean tikka masala bowl

White bean tikka masala bowl

This recipe was created by Humane World for Animals’ expert chefs and approved by our team of registered dietitians.
Click here to view and print the PDF version of this recipe.
Servings: 12
Serving size: 19.66oz

Ingredients

To prepare skewers

  • 3 cups Beans, cannellini, canned, drained, rinsed
  • 1/2 cup Onions, white, small diced
  • 2 1/4 teaspoons Garlic, cloves, peeled, minced
  • 4 1/2 teaspoons Oil, canola
  • 6 3/4 teaspoons Tomato paste, canned
  • 1/2 cup Bread crumbs, dry, plain
  • 1 teaspoon Salt, Kosher,
  • 1 teaspoon Pepper, black, ground
  • 2 tablespoons Turmeric, ground
  • 4 1/2 teaspoons Paprika, ground
  • 1 tablespoon Oregano, dried, ground

To cook skewers

  • 2 tablespoons Oil, canola

Tikka masala

  • 1/4 cup Oil, canola
  • 1 1/4 cups Onions, white, small diced
  • 5 tablespoons Garam masala, powder
  • 2 1/2 teaspoons Ginger, ground
  • 2 1/2 teaspoons Paprika, ground
  • 2 1/2 teaspoons Turmeric, ground
  • 5 tablespoons Tomato paste, canned
  • 4 1/4 cups Tomatoes, canned, crushed, in own juice, do not drain
  • 7 cups Cauliflower, fresh, florets
  • 5 cups Peas and carrots, mixture, frozen
  • 2 1/2 cups Non-dairy milk, soy, unsweetened

Service

  • 12 cups Rice, basmati, cooked

Instructions

To prepare skewers

  • In a food processor pulse beans, onions, garlic, oil, tomato paste, bread crumbs, salt, pepper, turmeric, paprika and oregano until combined and flaky but do not over mix into a paste.
  • On a parchment lined sheet pan, form 2 ounce portions on skewers. Tip – fold 2 ounce portions around the skewers and squeeze tightly to bind. Cover and place in cooler for at least 30 minutes. Skewers can also be stored in freezer until ready for service.

To cook skewers

  • On a flat top grill heat oil over medium-high heat. Cook skewers 4 minutes on each side or until dark golden brown (6 minutes per side if cooking from frozen). Skewers can be held in hotel pans in hot box until ready for service. *Alternate cooking method – Heat oven to 400°F. Bake skewers on sheet trays for 20 minutes.

For tikka masala

  • In a stock pot over medium-high, heat oil and cook onions 4 minutes until translucent. Add onions, garam masala, ginger powder, paprika, turmeric and tomato paste, mix well and cook for 5 minutes until thickened.
  • Add tomatoes, cauliflower, peas and carrots, and soy milk and bring to a boil. Let boil 15-20 minutes, stirring frequently. Tikka Masala can be stored in hotel pans in hot box or hot well until ready for service.

For service

  • Portion 1 cup rice in a bowl, top with 1 cup tikka masala and 2 skewers.

Notes

*The nutrition information is an estimate based on general ingredients. These amounts will vary based on the products you are using.

Nutrition

Serving: 19.66oz | Calories: 943kcal | Carbohydrates: 184g | Protein: 26g | Fat: 12g | Saturated Fat: 2g | Sodium: 544mg | Fiber: 16g | Sugar: 8g