Indian Tikka Masala Bowl

Cut protein into bite-sized pieces. Coat with tandoori marinade and set aside for at least 10 minutes (or up to 4 hours refrigerated).

Dice onion, bell pepper or summer squash. Mince garlic and ginger. Measure spices and prepare rice or grain base.

Heat coconut oil in a large skillet over medium-high heat. Working in batches, sear the marinated protein until golden on all sides (3–4 minutes). Transfer to a plate.

In the same skillet, add diced onion and sauté over medium heat until softened, about 3 minutes. Add minced garlic and ginger; cook 1 minute more until fragrant.

Stir in tomato paste and cook for 1 minute. Add garam masala and paprika, stirring constantly for 30 seconds to bloom the spices.

Pour in vegetable broth and bring to a simmer. Add diced bell pepper or summer squash and simmer uncovered for 10 minutes until vegetables soften.

Return the cooked protein to the skillet. Reduce heat to low, stir in heavy cream, and simmer gently for 5 minutes without boiling. Season with salt and pepper.

Divide cooked rice or grain into serving bowls. Top with the tikka masala sauce and protein.

Garnish with fresh cilantro and a squeeze of lime juice. Serve warm.