Chickpea Tikka Masala Recipes

CHICKPEA TIKKA MASALA

CHICKPEA TIKKA MASALA image

Dinner is on with this flavorful Indian inspired Chickpea Tikka Masala recipe! It's lusciously creamy and easy to make right at home in one pan with simple ingredients!

Provided by Julie | The Simple Veganista

Categories Entree

Time 50m

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil or 1/4 cup water/broth
1 large onion, diced
1 teaspoon cumin seeds
3 - 4 garlic cloves, minced
2 inch piece of ginger, minced or grated
1 tablespoon ground coriander, optional
1 1/2 teaspoons turmeric
1 heaping teaspoon garam masala
1/2 - 1 teaspoon cayenne
1/2 teaspoon mineral salt
2 cans (14oz) diced tomatoes, with juices (or 4 tomatoes chopped)
2 tablespoons tomato paste
2 cans (14oz) chickpeas (garbanzo beans), drained and rinsed
1 can (15oz.) coconut milk (full or low fat - cream is ok too)
1/2 cup chopped fresh cilantro
grain of choice (rice, quinoa, couscous)
homemade vegan naan

Steps:

In a large pot, heat oil or water over medium heat, add onions and cumin seeds, cook for 5 - 7 minute, until onions are browned around the edges. Add the ginger and garlic, cook 1 to 2 minutes more. Add the garam masala, turmeric, garam masala, cayenne and cook for 1 - 2 two minutes, or until nice and fragrant. Add tomatoes and cook for 4 minutes, until they breakdown a bit. Add tomato paste, chickpeas and coconut milk, stir to combine and bring to a gentle simmer, stirring occasionally. Simmer, covered, for 25 to 30 minutes over low heat, stirring occasionally. Adjust seasonings to taste.
Serve with rice, cilantro lime rice, quinoa, couscous, or pair with vegan naan.
Serves 6

Nutrition Facts : Calories 304 calories, Sugar 6.9 g, Sodium 265.3 mg, Fat 19.2 g, SaturatedFat 11.6 g, TransFat 0 g, Carbohydrate 28.4 g, Fiber 7.5 g, Protein 8.4 g, Cholesterol 0 mg

CHICKPEA TIKKA MASALA

Chickpea Tikka Masala image

Chickpea Tikka Masala is made with homemade Recipe #534840, spinach, mushrooms and carrots and finished with coconut milk for a rich, slightly spicy vegan lunch!

Provided by YummySmellsca

Categories Curries

Time 40m

Yield 8 , 8 serving(s)

Number Of Ingredients 11

Ingredients

1/2 tablespoon coconut oil
1/2 lb sliced mushrooms
1/2 lb chopped carrot
5 ounces frozen chopped spinach, thawed and squeezed dry
1 teaspoon turmeric
1 teaspoon fresh grated ginger
1/2 teaspoon black pepper
1/2 teaspoon kosher salt
4 cups no-salt-added cooked chickpeas, drained and rinsed
1 pint curry sauce (Tikka Masala Sauce)
1 cup coconut milk

Steps:

Heat coconut oil in a large pot over medium-high heat.
Add the mushrooms and carrots and cook, stirring occasionally, until the vegetables soften - about 8 minutes.
Add the spinach, turmeric, ginger, pepper and salt. Cook 1 minute.
Add chickpeas and Tikka Masala Sauce. Bring to a simmer and cook 5 minutes.
Stir in coconut milk and warm through. Serve immediately.

Nutrition Facts : Calories 230.9, Fat 8.6, SaturatedFat 6.3, Sodium 542.1, Carbohydrate 32.8, Fiber 7, Sugar 2, Protein 8.3

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