Easy Chickpea Tikka Masala

Ingredients

• 2 tbsp coconut oil (or any oil or vegan butter)
• 0.5 red onion (large, diced)
• 0.5 tbsp fresh ginger (grated or finely minced)
• 3 garlic (minced)
• sea salt (to taste, for sautéing)
• ground black pepper (to taste, for sautéing)
• 2 tsp ground cumin (roasted geera recommended)
• 2 tsp ground coriander
• 1.25 tsp turmeric
• 2 tsp cayenne pepper (reduce to 1 tsp for less heat)
• 2 tsp paprika
• 1 tbsp garam masala
• 1 tsp sea salt (added during blending)
• 0.5 tsp ground black pepper (added during blending)
• 1.5 tbsp tomato paste
• 2 tsp coconut sugar (optional, to balance acidity; or any sugar)
• 28 oz tomato sauce (jarred, canned, or fresh)
• 2 can chickpeas (drained, 32oz/454g total)
• 1 cup coconut milk (the thick creamy white part separate from the coconut water)
• 1 tbsp lime juice (juice of 1 lime)

Steps

1. 1

   In a large sauce pan over medium high heat, add the oil.

2. 2

   Once the oil is heated, add in the diced onion, minced garlic, and fresh ginger. Reduce the heat to medium.

3. 3

   Grind a sprinkle of sea salt and ground black pepper over the mixture and stir together. Saute until the onions are translucent and the ginger and garlic are fragrant, about 4 minutes.

4. 4

   Ensure heat is at medium. Add in the ground cumin, coriander, turmeric, cayenne pepper, paprika, and garam masala. Stir into the onion mix to combine.

5. 5

   Add in the tomato paste and a splash of water. Saute everything together for about 3-4 minutes to heat up the spices and bring out more flavor. Add more splashes of water as needed to keep the mixture moving and prevent burning.

6. 6

   Add in the tomato sauce and stir everything together.

7. 7

   Reduce to a steady simmer and let the sauce simmer together for about 5 minutes.

8. 8

   Remove the pan from the heat and carefully pour the contents into a blender. Note: If using a glass blender, let the mixture cool significantly before blending to avoid cracking.

9. 9

   Add the 1 teaspoon of sea salt, 1/2 teaspoon of black pepper, and the coconut sugar to the blender. Blend for 1 to 2 minutes until the sauce is fully blended and smooth.

10. 10

    Pour the smooth sauce back into the pan.

11. 11

    Add the drained chickpeas and stir to combine.

12. 12

    Bring the curry to a boil, then reduce heat to medium-low. Allow the mixture to simmer for 8 to 10 more minutes. Cover the pan slightly with a lid, but not completely, to allow steam and excess water to escape.

13. 13

    Pour in the thick coconut milk and stir to combine. Allow to simmer for about 3 more minutes.

14. 14

    Taste the curry and season with additional salt and pepper if desired. Remove the curry from the heat.

15. 15

    Squeeze the lime juice over the top of the curry and stir to combine. Do not skip this step as it pulls the flavors together.

16. 16

    Allow to cool slightly before serving. Serve with rice and naan.

Notes

If the curry is too spicy, reduce the cayenne pepper to 1/2 teaspoon or omit it entirely and build up to your preference. Adding a little fenugreek is a suggested variation for extra flavor. The recipe makes large portions suitable for freezing.

Nutrition per serving

• main
• vegan
• vegetarian
• gluten-free
• indian
• meal-prep
• stovetop
• dinner