I LOVE this recipe. It’s the vegan spin on Chicken Tikka Masala, a spiced creamy curry sauce. Instead it uses chickpeas or Chana. I not only love this recipe because it’s super delicious but because often times I have everything I need to prepare it on hand. I always keep chickpeas, tomato paste, fire roasted diced tomatoes, Kitchen Basics vegetable stock, coconut milk, onion, garlic, ginger and the assortment of spices. I pair it with frozen brown rice but I’ve also done quinoa. I even think cauliflower rice would pair really well if you’re staying grain-free. I will say that simmering the sauce 10 minutes before adding the chickpeas and coconut milk is the key. I’ve been in a rush before after work and tried to rush through the preparation and the sauce won’t develop that rich curry spice if you don’t simmer long enough.
- Coconut Oil Spray for cooking (omit if Oil-Free and use water or broth)
- 1 medium onion
- 1 tsp sea salt
- 1-2 jalapeños, cored and finely chopped
- 2 Tbsp fresh ginger, minced
- 4 garlic cloves, minced
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- 1/2 teaspoon smoked paprika
- pinch cayenne (optional)
- 3 tablespoons tomato paste
- 2 (15-ounce) cans diced fire roasted tomatoes
- 1 cup vegetable stock
- 1 (15-ounce) can chickpeas, drained and rinsed
- 3/4 cup unsweetened coconut milk
- Brown rice or quinoa for serving
- Cilantro, roughly chopped (optional)
- Heat oil in large skillet over medium heat, add onion and saute until translucent (approximately three minutes). Add salt, ginger, garlic and jalapeno and saute for another 2-3 minutes. Add spices and tomato paste, stir and cook for another two minutes.
- Add vegetable stock and fire roasted tomatoes with their juices. Bring to a boil and let cook for 10 minutes or longer. The liquid will cook down quite a bit.
- Reduce heat and add chickpeas and coconut milk. Let cook for another 3-5 minutes, until everything is heath through.
- Serve with brown rice and top with cilantro.
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