Vegan Chickpea Tikka Masala Recipes

CHICKPEA TIKKA MASALA

CHICKPEA TIKKA MASALA image

Dinner is on with this flavorful Indian inspired Chickpea Tikka Masala recipe! It's lusciously creamy and easy to make right at home in one pan with simple ingredients!

Provided by Julie | The Simple Veganista

Categories Entree

Time 50m

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil or 1/4 cup water/broth
1 large onion, diced
1 teaspoon cumin seeds
3 - 4 garlic cloves, minced
2 inch piece of ginger, minced or grated
1 tablespoon ground coriander, optional
1 1/2 teaspoons turmeric
1 heaping teaspoon garam masala
1/2 - 1 teaspoon cayenne
1/2 teaspoon mineral salt
2 cans (14oz) diced tomatoes, with juices (or 4 tomatoes chopped)
2 tablespoons tomato paste
2 cans (14oz) chickpeas (garbanzo beans), drained and rinsed
1 can (15oz.) coconut milk (full or low fat - cream is ok too)
1/2 cup chopped fresh cilantro
grain of choice (rice, quinoa, couscous)
homemade vegan naan

Steps:

In a large pot, heat oil or water over medium heat, add onions and cumin seeds, cook for 5 - 7 minute, until onions are browned around the edges. Add the ginger and garlic, cook 1 to 2 minutes more. Add the garam masala, turmeric, garam masala, cayenne and cook for 1 - 2 two minutes, or until nice and fragrant. Add tomatoes and cook for 4 minutes, until they breakdown a bit. Add tomato paste, chickpeas and coconut milk, stir to combine and bring to a gentle simmer, stirring occasionally. Simmer, covered, for 25 to 30 minutes over low heat, stirring occasionally. Adjust seasonings to taste.
Serve with rice, cilantro lime rice, quinoa, couscous, or pair with vegan naan.
Serves 6

Nutrition Facts : Calories 304 calories, Sugar 6.9 g, Sodium 265.3 mg, Fat 19.2 g, SaturatedFat 11.6 g, TransFat 0 g, Carbohydrate 28.4 g, Fiber 7.5 g, Protein 8.4 g, Cholesterol 0 mg

VEGAN CHICKPEA TIKKA MASALA

Vegan Chickpea Tikka Masala image

A lightly spiced and deliciously creamy curry. It's filled with chickpeas and roasted squash but feel free the change up the veggies or beans for whatever you have on hand.

Provided by Izy Hossack

Categories Curries

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 18

Ingredients

1 large white onion, sliced
3 tablespoons olive oil
5 garlic cloves
2 tablespoons finely grated ginger
6 ounces cherry tomatoes
1/8 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 tablespoon garam masala
1 teaspoon salt
2 tablespoons tomato paste
1 teaspoon red pepper flakes
2 cups water
1 (14 ounce) can full-fat coconut milk
1 (14 ounce) can chickpeas, drained and rinsed
1 butternut squash
cooked rice, to serve

Steps:

Preheat the oven to 350°F Peel and de-seed the squash. Cut into 2-inch chunks and toss with 1 tbsp of the olive oil on a baking tray. Roast for 30 minutes until starting to brown around the edges. Set aside to cool.
Heat the remaining oil in a large, deep skillet over a medium heat. Add the onion and cook until translucent - about 5 minutes. Add the garlic and ginger and stir for 1 minute. Add in the tomatoes, spices, salt, tomato paste, red pepper flakes and 1 cup of water. Bring to a boil and turn down to simmer. Leave to cook until most of the water has evaporated.
Pour the contents of the skillet into a blender and add the remaining 1 cup of water. Blend until smooth then pour back into the pan.
Add the coconut milk, chickpeas and roasted squash. Simmer until slightly reduced and thickened. Serve hot with rice.

Nutrition Facts : Calories 580.9, Fat 33.4, SaturatedFat 20.5, Sodium 976.1, Carbohydrate 69.3, Fiber 12.6, Sugar 10.2, Protein 11.7

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