Chickpea Tikka Masala
I have tried to make this recipe numerous times, always leaving out the “creamy” ingredient because I didn’t know what to sub for it and every time I made it I hated it. Finally, after like 6 attempts, I decided to try using butter and coconut cream. I had always been skeptical of coconut cream because I thought it would be sweet and make everything taste like dessert, but boy was I wrong! The coconut cream made this recipe! The sauce tastes exactly how I remember tikka masala’s tasting at Indian restaurants.
2 cloves of garlic
1” piece of fresh ginger
½ medium yellow onion
1 Tbsp. vegan butter (optional)
1 Tbsp. + 2 tsp. garam masala
2 tsp. cumin powder
2 tsp. dried coriander
1 15oz can of petite diced tomatoes
1 Tbsp. tomato paste
1 Tbsp. sriracha (more or less depending on your heat level)
1 14oz can of coconut milk
~3 cups cooked chickpeas or canned chickpeas
salt to taste
Place garlic cloves and ginger in a food processor. Process until minced. Add in the onion and process until minced, you don’t want a paste. Alternatively, you could mince all three items yourself.
Melt vegan butter over medium heat in a large sauté pan. Add in the garlic, ginger, and onion mixture. Sauté until fragrant. Add garam masala, cumin, coriander, tomatoes, tomato paste, and sriracha to the pan and mix to combine. Bring to a boil, then lower heat to a simmer.
Add coconut milk and chickpeas to the pan, cover, and simmer for 10 minutes.
Serve with fresh squeezed lemon and cilantro over basmati rice!
Makes approximately 6 servings
Approximate Nutrition Info Per Serving (211g) (from cronometer.com)