Mushroom Tikka Masala

Nothing says the start of fall like a warm, rich bowl of Tikka Masala. This vegetarian twist swaps in hearty mushrooms for a comforting weeknight dinner, made easy with Rupen's Tikka Masala curry sauce.

Serves: 4
Prep time: 10 minutes
Cook time: 20 minutes

Ingredients:

• 1 lb mixed mushrooms (cremini, button, or a mix), sliced
• 1 jar Rupen's Tikka Masala curry sauce
• 2 tbsp ghee or neutral oil
• 1 small onion, diced
• 1/2 cup heavy cream or coconut milk
• Salt to taste
• Fresh cilantro, chopped, for garnish
• Cooked basmati rice or naan, for serving

Instructions:

1. Heat ghee in a large skillet over medium-high heat. Add the mushrooms and sauté until golden and any released liquid has cooked off, about 6-8 minutes. Remove and set aside.
2. In the same skillet, add a bit more ghee if needed. Sauté the onion until soft and golden, about 5 minutes.
3. Pour in the Tikka Masala curry sauce and bring to a simmer.
4. Return the mushrooms to the skillet and stir to coat in the sauce. Simmer for 5-7 minutes to let the flavors meld.
5. Stir in the cream and season with salt to taste. Simmer another 2-3 minutes until warmed through and slightly thickened.
6. Garnish with fresh cilantro and serve hot over basmati rice or with warm naan.