Easy Chickpea Tikka Masala
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Jessica in the Kitchen · by Jessica Hylton★ 5.0 (128)

Easy Chickpea Tikka Masala

NUTRITION · PER SERVING35M COOK
CAL 14%·PRO 14%
CARBS 28G41% OF CAL
8G FIBER9G SUGAR11G OTHER
FAT 17G55% OF CAL
10G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegan version of the classic Indian curry made with chickpeas in a creamy coconut-tomato sauce spiced with garam masala and warm spices. Rich and satisfying, it's quick to prepare and makes great leftovers.

mainindiancurrybeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 2 tablespoons coconut oil (or any oil or vegan butter)
  • ½ large red onion (diced)
  • ½ tablespoon fresh ginger
  • 3 cloves garlic (minced)
  • sea salt and ground black pepper (to taste)
  • 2 teaspoons ground cumin (I used roasted geera)
  • 2 teaspoons ground coriander
  • 1 ¼ teaspoons turmeric
  • 2 teaspoons cayenne pepper (reduce to 1 teaspoon if you can't handle heat)
  • 2 teaspoons paprika
  • 1 tablespoon garam masala
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 1 ½ tablespoons tomato paste
  • 2 teaspoons coconut sugar (optional - to balance out the acidity (or any sugar))
  • 28 ounces tomato sauce (jarred or canned or fresh)
  • 2 cans chickpeas (drained (2 cans) (32oz/454g))
  • 1 cup coconut milk (the thick creamy white part separate from the coconut water)
  • juice of 1 lime (about 1 tablespoon)
PREP
15M
SODIUM
462MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.