So when you get around to cooking this recipe, you will probably stain something, too. It is worth it. Many of you probably know that I’ve started on the Whole30. Here are my Whole30 feels so far:
Missing sugar? Surprisingly, not yet. But I do scarf down fruits like nobody’s business. Thank goodness it’s summer.Missing grains? Only when there are no more roasted potatoes left in the house.Missing dairy? There’s a block of white cheddar in my fridge that’s been taunting me. I’m not tempted.Missing alcohol? Not in the slightest. This can easily change during happy hour today.So many eggs for breakfast. I’m still okay with that.Day 2: I felt SO HUNGRY in the afternoon. I was ready to humiliate myself by grabbing all the crackers and pita chips lying around at work and shove it in my face. It was a close call.Potatoes, not diamonds, are this girl’s best friend.
I’m beyond glad I made a large batch of this tikka masala earlier in the week. It has been the one meal that has kept me full for hours after lunch. Usually, tikka masala is cooked with heavy cream and/or yogurt. (<— Sadly, not permitted under the Whole30.) Don’t fret though. I’ve come up with a fabulous dairy-free alternative: cashew cream. I’ve used cashew cream before for my vegan neapolitan cheesecakes, but it’s also perfect for savory sauces. It acts as a natural thickener and it’s a healthier way to add richness to a sauce. Cashew cream = my secret weapon for the next 3.5 weeks. To make the tikka masala, you’re going to need a few spices. If you don’t have all of them, don’t worry. A good ‘ol curry powder can take you long ways with this recipe. I know I mentioned before that this tikka masala will stain something in your kitchen. But take just one bite, and you’ll know why it was all worth it. It’s fantastic with cauliflower rice and some roasted potatoes. A flavor explosion in all the best ways. Thank you, tikka masala.
