Vegan Chickpea Tikka Masala
by: claire cary
This chickpea vegan Tikka Masala is better than take out! Plus, it's ready in about 20 minutes, and made in just one pot. It's naturally gluten free and perfect over some fresh white rice.
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6
Ingredients
- 3, 15 ounce cans chickpeas
- 2, 15 ounce cans diced or chopped tomatoes
- 1 can full fat coconut milk
- 2 tablespoons tomato paste
- 1 large white or yellow onion
- 4 cloves garlic
- 1 tablespoon fresh minced ginger can sub for 1 tsp ground, but I suggest fresh if you can!
- 2 tablespoons coconut or olive oil
- 3 teaspoons garam masala
- 2 teaspoons ground cumin
- 1 ½ teaspoons paprika
- 1 ½ teaspoons coriander
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- 1 teaspoon brown sugar or coconut sugar
- ¼ teaspoon red pepper flakes more if you like spice, or omit for less spice
- Optional: 1/4 tsp cayenne pepper or more to taste
Instructions
- Roughly dice the onion, mince the garlic and grate the ginger.
- Add to a large pot or dutch oven with the oil.
- Saute for about 5 minutes or until the onion looks translucent.
- Add in all of the spices, salt and sugar. Saute an additional 2-3 minutes.
- Add in all remaining ingredients aside from the chickpeas.
- Let simmer for 5 minutes.
- Use an immersion blender or transfer to a regular blender and process until smooth. Start the blender on the lowest speed and slowly turn it up, keep the lid slightly ajar so heat can escape.
- Transfer back to the pot. Drain and rinse the chickpeas and add to the pot.
- Stir to combine. Let simmer for 5-10 minutes to allow the chickpeas to absorb the flavor. Taste and adjust seasonings as desired.
- It will seem pretty saucy, which is expected with tikka masala, but if you want to thicken it up a bit, stir in 1-2 tbsp of rice or all purpose flour and simmer to let it thicken. Keep it mind it will also thicken naturally as it sits, so if you're prepping this ahead of time, I don't recommend adding any flour.
- Serve over steamed rice and garnish with fresh chopped cilantro.
Notes
This recipe should keep for up to 5 days. I like to reheat it on the stove with a splash of oil, but the microwave also works.
This recipe has some spice, but it is not very spicy. To increase the spice, just add more red pepper flakes or 1/4-1/2 tsp cayenne pepper.
You can sub the full fat coconut milk for light if you prefer, but it won't be quite as creamy.
Serving: 1bowl / Calories: 395kcal / Carbohydrates: 40.4g / Protein: 13.7g / Fat: 18.1g / Fiber: 12.2g / Sugar: 4.2g
