Vegetarian Chickpea Tikka Masala Recipes
VEGETARIAN CHICKPEA TIKKA MASALA
Toasted chickpeas dunked in creamy tomato tikka sauce to make this authentic and restaurant-style healthy chickpea tikka masala.
Provided by Swati Kadam Gulati
Categories Lunch / Dinner Main Course
Time 35m
Number Of Ingredients 20
Steps:
- Preheat oven to 400 F.
- In a medium mixing bowl add and mix all the ingredients listed under Chickpea Tikka above. Spread it evenly on a nonstick baking tray.
- Bake the chickpeas in preheated oven for 10 min. Using a spatula stir them and again continue baking for 10 more min.
- Meanwhile, heat 1 tsp oil in a large frying pan or skillet. Add whole garlic cloves, ginger, and onion. Cook the onion until translucent for 2-3 min.
- Then add tomatoes and raw cashews. Cook them until tomato softens and gives sauce like consistency for about 4-5 min.
- Now add cumin powder and coriander powder. Mix well and transfer this mixture to the blender jar, add 1 cup water and blend until smooth and creamy.
- Heat remaining oil in the frying pan on low heat. Add chili powder and cook it slightly until fragrant.
- Add blended tomato mixture and bring it to boil.
- Now add garam masala and salt to taste. Mix well and simmer (cover with lid) on low heat for 5 min.
- Finally, add roasted chickpeas, garnish with cilantro and serve warm.
Nutrition Facts : Calories 268 kcal, ServingSize 1 serving
CHICKPEA TIKKA MASALA
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
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
21 HEALTHY CANNED CHICKPEA RECIPES: CHICKPEA GYROS
Have a can of chickpeas that you need to use? Make these Roasted Chickpea Gyros!
Provided by Sarah Bond
Categories Main Dishes Sandwiches and Wraps
Time 30m
Number Of Ingredients 11
Steps:
- Prep: Preheat oven to 400°F (204°C). Pat dry chickpeas with paper towel, removing any skins that may come off. Gently toss chickpeas with oil, paprika, black pepper, cayenne pepper, and salt.
- Roast: Spread chickpeas onto a greased rimmed baking sheet and roast for about 20 minutes, until lightly browned but not hard.
- Assemble: Spread some tzatziki onto one side of the pita, then sprinkle in ¼ of the chickpeas and add veggies. Fold in half and enjoy!
More about "vegetarian chickpea tikka masala recipes"
CHICKPEA TIKKA MASALA (READY IN 20 MINUTES) - LIVE EAT LEARN
From liveeatlearn.com
4.7/5 (32)Total Time 20 minsCategory Main Dishes, SoupsCalories 526 per serving
- Saute: Heat oil in a large pot over medium heat. Add onion, garlic, and ginger, cooking until soft and fragrant, about 3 minutes. Add seasonings and continue cooking for 2 minutes.
- Combine: Add chickpeas, tomato puree, and coconut milk. Cover and cook, stirring occasionally, until hot and simmering.
CHICKPEA TIKKA MASALA [VEGAN] RECIPE - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
Reviews 289Calories 190 per servingCategory Main Dish
- Preheat the oven to 375 degrees Fahrenheit. Place the cauliflower in a medium mixing bowl and toss with 1 tablespoon melted coconut oil, 1/4 teaspoon salt, and 2 teaspoons of the 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.
- Transfer half of the sauce mixture to a blender and puree.** Return the sauce to the pan. Fold in the chickpeas and roasted cauliflower. Taste and add salt as needed. Add the coconut milk and simmer for another 5 minutes to infuse the flavors.
INSTANT POT TIKKA MASALA - VEGAN TIKKA MASALA SAUCE ...
From veganricha.com
Ratings 32Calories 63 per servingCategory Main Course
- Press saute on Instant Pot. When hot, add the oil then add finely chopped onion, ginger, garlic, and chili. Add good pinch of salt, mix well and cook for about 3 minutes. Stir occasionally
- Add the spices and mix well. Add bell pepper and mix well. Add tomatoes and non dairy yogurt and salt and mix well. (stir well for a few seconds to pick up the scorched onion bits, else they tend to scorch more and cause burn errors in some sensitive instant pots)
- Let the pressure release naturally. Open the lid. mix, taste and adjust salt, flavor, heat. Add some sugar or maple syrup if needed. (I add 1/2 tsp if using plain unsweetened yogurt). Add some more fenugreek leaves or cilantro, some fresh smoked paprika or cayenne and garam masala for garnish.
VEGAN TIKKA MASALA | MY GOODNESS KITCHEN
From mygoodnesskitchen.com
4.6/5 (11)Total Time 1 hr 10 minsCategory MainCalories 378 per serving
- Trim and discard the woody bases of the king oyster mushrooms and wipe the remaining with a cloth to remove any dirt. Carefully drag fork prongs down the length of each mushroom to shred the "meat". Set aside.
- Heat the vegetable oil in a pan over low to medium heat and add the onion to sauté for 2 minutes. Add the garam masala, coriander, turmeric, cumin, cardamom, paprika, nutmeg, nutritional yeast and stir though the onions before cooking for another minute.
- Add the garlic and ginger and sauté for a minute before stirring in the shredded mushrooms and chickpeas.
- Add the tomato passata, tomato paste, coconut milk, stock and water and stir well. Add the sea salt and increase the heat to high to bring the mixture up to a boil before reducing the heat to low again and cooking at a simmer for around 40 - 50 minutes or until the mixture has thickened.
EASY VEGAN CHICKPEA TIKKA MASALA - EAT WITH CLARITY
From eatwithclarity.com
Ratings 1Category Main CourseCuisine IndianTotal Time 20 mins
VEGETARIAN CHICKPEA TIKKA MASALA - 40 APRONS
From 40aprons.com
5/5 (1)Category Main CourseCuisine IndianCalories 423 per serving
- Add ginger garlic paste and cook until nicely browned, about 5 minutes. Add 1 tablespoon of water as needed so paste doesn't burn. Add spices and cook for 1 minute.
- Add tomato sauce, tomatoes, bell pepper, chickpeas, and salt. Mix everything well. Bring to a simmer over medium heat. Let the sauce simmer until it thickens slightly and turns a darker color, usually about 10 minutes. Stir occasionally. Reduce heat as needed so that the sauce remains at a simmer.
- Stir in cream, lemon, and fenugreek and reduce heat slightly. Simmer for 5 more minutes, then add more salt to taste. Serve over rice or cauliflower rice with naan. Garnish with cilantro if desired.
RECIPE: EASY VEGETARIAN TIKKA MASALA - KITCHN
From thekitchn.com
Estimated Reading Time 2 mins
- Heat the ghee or oil in a high-sided 12-inch skillet over medium until shimmering. Add the onion, ginger, and garlic and stir to coat. Add the garam masala, coriander, paprika, cayenne, and salt and cook, stirring occasionally, until the onion is softened, about 10 minutes. Add the tomato paste, stir to coat the aromatics, and cook for 1 minute.
- Add the cauliflower and carrots and stir well to coat with spices. Add the tomatoes and broth and stir to combine, scraping up the browned bits from the bottom of the bottom of the pan. Bring to a boil. Reduce the heat to low, cover, and simmer until the vegetables are just tender, 20 to 25 minutes.
- Stir in the peas and cream and simmer uncovered, stirring occasionally, until thickened, 10 to 15 minutes. Serve over basmati rice and top with cilantro.
EASY CHICKPEA TIKKA MASALA - THE CONSCIENTIOUS EATER
From theconscientiouseater.com
4.7/5 (3)Total Time 30 minsCategory Main DishesCalories 385 per serving
- Add in the garam masala and stir well, cooking 1-2 more minutes or until the garam masala is fragrant and the onions and garlic are coated with the spices.
- Bring the mixture to a boil and then reduce the temperature to a simmer. Allow the sauce to simmer until thickened and heated through, about 10 minutes.
VEGAN CHICKPEA TIKKA MASALA (GF) - RHIAN'S RECIPES
From rhiansrecipes.com
5/5 (5)Total Time 35 minsCategory Main CourseCalories 400 per serving
- Add the paprika, cumin, turmeric, garam masala and coriander and fry for a couple of minutes until fragrant
DELICIOUS CHICKPEA TIKKA MASALA RECIPE (VEGAN) – SIMPLE ...
From thesimplesprinkle.com
Servings 6Total Time 45 minsCategory Dinner, Main Course
- In a large skillet, heat oil over medium heat. Once heated add onions and cook for 3 – 5 minutes. (Edges should be nicely browned)
- Add cumin, ginger and garlic; cook 1 - 2 minutes. Add seasonings: garam masala, turmeric, cayenne, salt and cook for 1 – 2 two minutes, or until nice and fragrant.
- Add chickpeas and fold around, so they’ll be covered in spices for 30 seconds - 1 minute. Then add tomato puree and coconut milk, stir to combine and bring to a gentle simmer, stirring occasionally. Simmer, covered, for 20 minutes over low heat, stirring occasionally. Then simmer 10 minutes uncovered.
CHICKPEA TIKKA MASALA - CONTENTEDNESS COOKING
From contentednesscooking.com
4.6/5 (78)Total Time 25 minsCategory Dinner, LunchCalories 362 per serving
- If you use the optional add ons like onions and bell peppers, first heat a bit coconut oil in a pot (or use vegetable broth for oil free cooking). Fry the veggies for about 5 minutes.
- Add all ingredients like the chickpeas, chopped tomatoes, coconut milk, garlic, garam masala in that pot. Season with salt and pepper, bring to cook, and let simmer for 10 minutes.
EASY CHICKPEA TIKKA MASALA | JESSICA IN THE KITCHEN
From jessicainthekitchen.com
Ratings 29Calories 219 per servingCategory Dinner
- Add in the onion, garlic, and ginger. Reduce to medium heat. Grind some 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 5 minutes.
- Add in the tomato sauce, the chickpeas and the (optional) coconut sugar. Stir to combine. Bring the curry to a boil, and then reduce to medium-low so that the mixture continues to simmer for 8 to 10 more minutes. Cover slightly with lid but not completely to allow the steam and excess water to escape.
CHICKPEA TIKKA MASALA RECIPE BY ARCHANA'S KITCHEN
From archanaskitchen.com
4.9/5 Servings 4Cuisine North Indian RecipesTotal Time 1 hr 5 mins
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Estimated Reading Time 3 mins
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Estimated Reading Time 5 mins
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VEGAN TIKKA MASALA - THE ALMOND EATER
From thealmondeater.com
5/5 (1)Total Time 25 minsCategory DinnerCalories 405 per serving
- Heat 1 tbsp oil in a large skillet over medium heat, then add the onion, garlic and bell pepper and sauté for 3-5 minutes until the peppers are soft. Then, add the ginger, tomato paste, garam masala, paprika, curry powder, turmeric, cumin, and salt and sauté for 1 minute.
- Next, pour in the tomato sauce and coconut milk and stir, then add the lemon juice. Last, add the chickpeas and stir so that they're coated. Bring the mixture to a simmer and simmer uncovered for 15-20 minutes. Taste test and add more salt as needed. Serve atop rice, sprinkle with fresh cilantro and enjoy!
VEGAN CHICKPEA TIKKA MASALA - SANDHYA'S KITCHEN
From sandhyahariharan.co.uk
5/5 (7)Total Time 30 minsCategory Curry, Main CourseCalories 502 per serving
VEGAN CAULIFLOWER CHICKPEA TIKKA MASALA - CONNOISSEURUS VEG
From connoisseurusveg.com
5/5 (4)Total Time 40 minsCategory EntreeCalories 456 per serving
- Place the cashews, tomatoes, 1/2 cup of water, lemon juice, garlic, ginger, sambal oelek, garam masala, cumin, paprika, coriander, cardamom, nutmeg, cloves, and pepper into the bowl of food processor fitted with an s-blade*.
- Blend until very smooth, stopping to scrape down sides of the bowl as needed. This may take a few minutes.
CHICKPEA TIKKA MASALA RECIPE - VEGETARIAN TIMES
From vegetariantimes.com
Cuisine IndianCategory EntreesServings 4Calories 328 per serving
CHICKPEA TIKKA MASALA RECIPE (VEGAN) - MAGENTA STREAKS
From magentastreaks.com
5/5 (8)Total Time 20 minsCategory RecipesCalories 536 per serving
CHICKPEA TIKKA MASALA RECIPE THE HAPPY PEAR
From thehappyfoodie.co.uk
Servings 4Total Time 15 minsCategory Dinner
VEGAN CHICKPEA TIKKA MASALA RECIPE - DAIRY FREE & OIL-FREE ...
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Servings 4Calories 231 per servingTotal Time 35 mins
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