Chickpea Tikka Masala

Chicken is replaced with chickpeas (the meatiest legume ever) and coconut milk is used instead of heavy cream.

Adapted from theironyou.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from theironyou.com

Ingredients

  • Olive Oil

  • 1

    large onion, finely chopped

  • 2

    garlic cloves, minced

  • 1

    2-inch piece ginger, finely chopped

  • 1

    tablespoon Garam Masala

  • 2

    teaspoons ground cumin

  • 2

    teaspoons ground coriander

  • 2

    teaspoons paprika

  • 1

    teaspoon turmeric

  • 1/2

    teaspoon cayenne pepper

  • 3

    cans (15 ounce) chickpeas, drained and rinsed

  • 2

    cans (14.5 ounce) tomatoes, diced

  • 1

    can coconut milk

  • 1

    teaspoon arrowroot powder or cornstarch

  • Salt to taste

  • Fresh cilantro, chopped

Directions

Heat olive oil in a large saucepan over medium-high heat. Add onions, a pinch of salt, and sautè until translucent, about 6 minutes stirring every now and then. Add garlic and sautè for 1 more minute. Add ginger and spices and sauté until fragrant, about 30 seconds. Add chickpeas and diced tomatoes, bring to a boil, lower to a simmer and cook for 15 minutes. Stir in coconut milk and simmer for 5 more minutes. In a small bowl whisk cornstarch with 2 tablespoons of water. Stir in the chickpea mixture and cook for 5 more minutes or until the gravy has thickened. Take a taste and adjust seasoning if needed. Remove from the heat, sprinkle with chopped fresh cilantro and serve.

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