Chickpea Tikka Masala Recipe
Savor the flavors of India with this mouth-watering Chickpea Tikka Masala! Perfectly vegan, it's a dish with a delightful blend of spices served over rice, topped with fresh cilantro for an unforgettable meal.
Servings: 3 Servings
Calories: 359kcal
Equipment
Ingredients
To Prepare the Cauliflower
- 3 cups cauliflower florets about half a head
- 1 tablespoon coconut oil melted
- 2 teaspoons garam masala
- 1/4 teaspoon table salt
For the Chickpea Masala
- 2 tablespoons coconut oil
- 1 medium yellow onion finely chopped
- 3 medium tomatoes chopped
- 1/4 cup minced cilantro stems and leaves reserve some leaves for garnish
- 4 teaspoons garam masala
- 1/2 teaspoon table salt
- 1 14-ounce can crushed tomatoes
- 5 large cloves garlic peeled and grated
- 1 two-inch piece of ginger root grated*
- 1 tablespoon red wine vinegar
- 1 1/2 cups cooked chickpeas or one 14-ounce can
- 2 tablespoons full fat coconut milk
- Reserved cilantro leaves for garnish
Instructions
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Place the cauliflower in a medium mixing bowl and toss with 1 tablespoon melted coconut oil, ¼ teaspoon salt, and 2 teaspoons of garam masala.
- Transfer to a baking sheet and roast for 30 minutes, turning once halfway through the cooking time.
- Set a large skillet over medium-high heat. Melt two tablespoons of coconut oil in the pan. Once the oil is shimmering, add the onions and cook for 3 minutes to soften. Add the fresh tomatoes and cilantro; season with a pinch of salt. Cook, breaking up the tomatoes with a wooden spoon, until the water has evaporated and the tomatoes appear dry (about 5 minutes).
- Add the garam masala to the pan, stir well, and cook for 1 minute to toast the spices. Immediately add the canned tomatoes and a half-can of water. Allow the mixture to come to a boil, then turn the heat down to medium-low.
- Add the garlic, ginger, and red wine vinegar. Simmer for 10 minutes, or until the cauliflower has finished cooking.
- Now, ladle half of the sauce into a blender and puree until smooth and return the sauce to the pan or use my favorite kitchen gadget, an immersion blender and puree about half the sauce. Fold in the drained and rinsed chickpeas and roasted cauliflower. Taste and add salt as needed.
- Add the coconut milk and simmer for another 5 minutes to infuse the flavors.
- Garnish with the remaining cilantro leaves.
- Serve over a bed of cooked basmati rice.
Video
Notes
*If you keep your ginger in the freezer, it is a lot easier to grate! I use a microplane grater for both the ginger and the garlic.
Store Chickpea Tikka Masala in the fridge in an airtight container for up to 5 days. To freeze, place it in airtight containers for up to 3 months.
To reheat, thaw overnight in the refrigerator if frozen, then warm it on the stove over medium heat, stirring occasionally. You can also reheat it in the microwave, using a microwave-safe dish, for a few minutes.
Nutrition
Serving: 1serving | Calories: 359kcal | Carbohydrates: 40g | Protein: 12g | Fat: 19g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 50mg | Potassium: 944mg | Fiber: 11g | Sugar: 11g | Vitamin A: 1139IU | Vitamin C: 71mg | Calcium: 96mg | Iron: 4mg
