Chickpea Tikka Masala

Alyssa found this recipe on Tik Tok, and it makes the best leftovers for lunch the next day!

Prep time: 15 min

Cook time: 20 min

Serves 8

Ingredients

• 2 tbs coconut oil or another neutral oil
• ½ large red onion, diced
• ½ tbs fresh ginger
• 3 cloves garlic, minced
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 ¼ tsp turmeric
• 2 tsp cayenne pepper
• 2 tsp paprika
• 1 tbs garam masala
• 1 tsp sea salt
• ½ tsp ground black pepper
• 1 ½ tbs tomato paste
• 2 tsp sugar
• 28 oz tomato sauce
• 2 cans chickpeas, drained
• 1 cup coconut milk (only the creamy white bit from the coconut milk)
• 1 tbs lime juice

Instructions

1. Add oil (2 tbs) over medium heat

2. Add in the 1/2 of a large red onion, 3 cloves garlic, ginger (1/2 tbs), (1 tsp) salt, and (½ tsp) black pepper. Saute until the onions are translucent and the ginger and garlic are fragrant.

3. Add in the ground cumin (2 tsp), coriander (2 tsp), turmeric (1 ¼ tsp), (2 tsp) cayenne pepper, (2 tsp) paprika, and (1 tbs) garam masala. Stir to combine. Add in the tomato paste (1 ½ tbs) and splash of water, sauteing for about 3-4 minutes.

4. Add in the tomato sauce (28 oz can) and simmer for 5 minutes.

5. Pour contents into a blender, adding sugar (2 tsp) and salt and pepper if needed. Blend until everything is smooth and bring the sauce back into the pan.

6. Add the chickpeas (2 cans) and bring the curry to a boil. Simmer on medium-low for 8-10 minutes, mostly covering the lid.

7. Pour in the coconut milk (1 cup, white tops only) and stir to combine. Simmer for 3 more minutes and season to taste. Remove the curry from the heat, add the lime (1 tbs juice), and serve.

Tips & Thoughts

Can store for up to a week.

Inspirations

• Jessica in the Kitchen

Tags

• vegan
• dinner
• easy