Twisted Tikka Tandoor
Author: Britni Martinelli
Ingredients
  • Group 1
  • Chosen Foods olive oil spray
  • 1 cup yellow onion finely diced
  • 1 cup eggplant cubed
  • dash of sea salt and garlic powder
  • Group 2
  • 1 tbsp minced garlic
  • 2 tbsp Tandoor by Spicemode
  • 2 tbsp Tandoori Masala seasoning any brand will do
  • 1 tbsp tomato paste
  • dash of sea salt
  • 1/2 tsp paprika
  • 1 tbsp minced ginger
  • 1 tsp olive oil
  • 1 & 1/4 cup diced tomatoes fire roasted canned
  • 1/4 cup green chilis canned
  • 1 tbsp lemon juice
  • 1 serving or 150g Kite Hill Plain Unsweetened Yogurt
  • shy 1/2 cup 110g garbanzo beans drained
  • Group 3
  • 3.5 cups broccoli rice sub with basmati or cauliflower
  • 1/4 cup vegetable or bone broth
  • Group 4
  • 7 oz shrimp seared in Tandoor seasoning
  • Group 5
  • raw yellow onion
  • diced ├želery
Instructions
  1. In a large pot heat a dash of olive oil spray and saute group 1 for about 2-3 minutes.
  2. Add group 2 to the pot mix well to combine, turn to very low and let simmer.
  3. In a separate pot add broccoli rice and broth, turn on high heat and cover to let the rice steam for 1-2 minutes until tender.
  4. Sear your shrimp (group 4) in a separate pan.
  5. Pour your rice mixture on a large plate, dump the pot of sauce over it and mix to saturate the rice. Top everything with the shrimp and top with group 5.