Chicken Tikka Masala

Indian food is so good. I have been trying to come up with easy slow cooker recipes that are creative and I figured an indian dish would be great. This recipe is simple, gluten free and paleo.

Ingredients:
1 Onion
3 Tablespoons Fresh Grated Ginger
3 Tablespoon Tikka Masala Spice
1/2 Can Coconut Milk
1 Tablespoon Honey
1 tsp Salt
1 tsp Red Pepper Flakes
1- 15oz Can Crushed Tomatoes

Start by slicing onion thin and placing in slow cooker. Add ginger, tikka masala spice, coconut milk, honey,salt, red pepper flakes and tomatoes to slow cook. Mix together well. Slice chicken thighs into large chunks and add to mixture. Took on low for 7 hours stirring occasionally if possible. After the 7 hours remove the lid, mix and turn heat on high to help sauce thicken a bit. Serve hot!

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Masala Cauliflower

I could eat indian food all the time. It is easily gluten free and paleo which is great. My favorite part about indian food is that its packed with flavor and veggie dishes. Making indian food at home is easy and fun. You can use this recipe on any mix of veggies.

 

Ingredients:

1 Small head of cauliflower

4 Carrots

2 Tbs Gram Masala Spice Blend

Cooking Spray or Oil

Start by cutting cauliflower and carrots into large pieces. Place into large bowl and toss with oil or spray. Add spice blend and toss well. Spread on a large foiled cookie sheet. Roast at 500 degree for 20 minutes.

 

If you can’t find the spice blend try making your own with cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg.

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Carrot Halvah

My love for carrots with never end, I have been addicted since I was little. I make juice, bread, cake and even pasta with them. I have even been told that I have turned slightly orange form the large amount of carrots I can eat in a week. I was introduced to this desert at a great Indian wedding. Its could be compared to a carrot pudding.

Ingredients:

2 lbs Carrots
2 Tbsp oil of any kind
2 Tbsp light butter (earth balance if vegan)
1 tsp salt
1 Tbsp honey
1/4 cup Splenda
1/3 cup brown sugar
1 tsp Cinnamon
1/2 cup yellow raisin
4 Tbsp walnut meal or any crushed nuts you have around
1/2 Tbsp corn starch

The first step is to grate carrots fine. This can be done with a hand grater or simply in a food processor. Place carrots in pan with oil and sauté on low until carrots begin to become translucent. Adding the butter a few minutes into cooking. It’s important to watch them and not to let the carrots brown. Next, add the almond milk, sugar, cinnamon, cardamom, corn starch and salt. Allow the mixture to simmer low for at least 30 minutes string occasionally. The mixture will begin very liquid but the goal is to have it reach a rice pudding like consistency. After 30 minutes add half the walnut meal, all the raisins and continue to cook for about 10 more minutes or until desired consistency is reached. When complete, allow to cool and serve with remaining walnut meal.

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