Vegetarian Tikka Masala + Cauliflower Rice
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There’s this interesting thing happening lately. I feel like I’ve been consciously making a positive choice in my life and it’s impacting me in the best way. I don’t mean to get too “positive vibes man” on you, as you all roll your eyes and be like “ugh, Lindsay’s so west coast now,” but hear me out.
Weird things have been happening to me lately. Liiike, my car battery died. And after my car battery died, I decided to treat myself to a lunch out only to drop it and splatter the contents in my backyard. Or, I ordered groceries and only half of them came. Or, as I unloaded said groceries, I realized the gallon of milk completely split open (seriously knife fight kinda visual) and leaked out completely.
And then the chickpea can fell in slow motion and my butter fingers only created a Plinko-type of journey for it before it hit the floor. And then as I went to the grocery store to buy the groceries that didn’t get delivered, I forgot half of them which resulted in me having to go back for round two. Or, my first sip of coffee this morning dribbled down the front of my shirt.
Like I said, things are off. Weird things.
There is a part of me that used to get really down about these things. I’d be like “ugh I have a black cloud following me” or “today is not my day” or “of course this would happen to me.” There were these negative self-talk things that I feel like feed the negativity and create more negativity.
But lately I’ve been using a different approach. Lately, I’ve been letting these things happen and then I move on and allow other things to happen. These “weird” things lead to unexpected happy things that if I had festered in the dark cloud I would have let pass me by.
For instance. The guy that fixed my battery was named José and it was the best AAA experience of my life. On my first trip to the grocery store to complete my shop I found white pumpkins, something I’ve been searching for for about two years now. On my second trip to pick up the forgotten grocery items, a lady with a full cart let me go in front of her in some move of random act of kindness. When I dropped my food, only about 1/4 of it went on the ground while the rest was still salvageable. And so I ate it.
And that annoying coffee dribble that would have made me sarcastically exclaim, “what a way to start a Monday.” Today I just so happened to wear a black shirt and so the coffee dried dribble is completely unnoticeable. BAM.
I feel like I’m opening myself up to enjoy the positives. I’m not harping on the bad things, but rather moving on after they happen. You probably should too.
So this was not how I intended to open this Tikka Masala recipe, but it’s something that’s been on my mind and I thought it’d share. I don’t know when this shift happened, but it’s definitely been a really positive change for me. I’d love to know your thoughts about it! Shoot me an email or leave a comment below.
I made this Tikka Masala a few weeks ago and vowed to put it on the blog. I miss Indian food like crazy. Since Jaryd was diagnosed with T1D we’ve really stayed away from Indian restaurants because of the heavy cream and unknown sugars in their sauces. And the rice, obviously.
Well as I perused WholeFoods, I came across a Tikka Masala sauce and immediately flipped to the ingredients. The ingredients are rocking and the nutrition facts are awesome – only 5g net carbs per serving. Finding store-bought sauces has been a struggle and so I’m so happy to find one that doesn’t make Jaryd’s sugars spike unexpectedly.
Anyway, check out this sauce if you’re interested!! Aaaand let’s make some Vegetarian Tikka Masala with Cauli Rice!!
This Vegetarian Tikka Masala with Cauliflower Rice is perfect for an easy weeknight meal! Keep it low carb and gluten free with cauliflower rice!
- 1 medium cauliflower, cut in florets
- 2 tablespoons extra virgin olive oil
- 1/2 sweet onion, chopped
- 1/2 eggplant, cut in 1/2″ cubes
- 1/2 cup vegetable broth
- 1 cup chickpeas, drained and rinsed
- 1 12.5oz bottle Tikka Masala sauce
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, minced
- handful herbs, chopped
- First, cut your cauliflower into florets.
- Sauté half the cauliflower florets in olive oil for about 3 minutes over medium heat.
- Add the onion and eggplant and continue to sauté until browned, about 5 – 10 more minutes.
- Once everything is nice and browned, turn the heat down to medium-low, add the broth and cover for about 3 minutes until the broth is completely absorbed.
- Add the sauce and keep the heat low until the cauli rice is done.
- Place the other half of the cauli florets into your food processor with the shredding attachment.
- Turn the food processor on and drop the florets into the top shoot to rice the cauli.
- In a small skillet, heat the olive oil and minced garlic over medium-high heat until fragrant.
- Add the cauli rice and sauté, stirring frequently until it starts to brown in the slightest, about 5 minutes.
- Serve the veggies on top of the cauli rice and sprinkle with your favorite herbs – I used parsley but cilantro and sage would be delicious!
Per serving: Calories 303; Fat 18.4g (Sat 4.5g); Protein 7.5g; Carb 30.6g (net carb 23.2g); Fiber 7.4g; Sodium 930mg
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