Vegan Chickpea Tikka Masala:
1 tbsp. vegan butter
1 onion, diced
2 cloves garlic, minced
1 tsp. ginger paste
1/4 tsp. ground or finely grated ginger
1 1/2 tsp. garam masala
1 1/2 tsp. ground cumin
1/2 tsp. turmeric powder
1/2 tsp. ground coriander (optional)
1/2 tsp. chili powder
pinch pepper
2 15 oz. canned chickpeas, drained & rinsed
3/4 tsp. salt
15 oz. tomato puree/sauce
1/4 cup water
1/3 cup full-fat coconut milk*
cilantro, chopped
In a large saucepan, add your butter & warm over medium heat. Add in onions & cook until soft (~ 3 minutes), & they start to turn slightly brown.
Add garlic & ginger paste & sauté for ~1 minute until fragrant, then add in garam masala, cumin, turmeric & coriander. Fry for ~30 seconds until fragrant, stirring occasionally. Pour in the tomato puree, chickpeas, water, salt, & chili powder. Bring mixture to a rapid simmer by turning heat up to high for ~10 minutes, then turn heat down to med-low & simmer for about 20 minutes (covered), stirring occasionally until sauce thickens & becomes a deep brown-ish red color. Stir in the coconut cream, then garnish with cilantro. Serve with hot rice &/or fresh naan (Vegan Homemade Naan recipe in my reels) & enjoy!
Commentaires