(Vegan) Easy Chickpea Tikka Masala , By .
I had a group of friends over for dinner on Saturday night. One of the guests was vegan, which I actually love because it’s always a bit of a challenge.
Prep Time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Servings: 8 Servings
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 two-inch piece of ginger, finely chopped
• 1 tablespoon Garam Masala
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons paprika
• 1 teaspoon turmeric
• ½ teaspoon cayenne pepper
• 3 (15 oz / 425 gr) cans chickpeas, drained and rinsed
• 2 (14.5 oz / 410 gr) cans diced tomatoes
• 1 (13.5 oz / 400 ml) can full fat coconut milk (I used BPA-free Natural Value)
• 1 teaspoon arrowroot powder or cornstarch
• Salt to taste
• Fresh chopped cilantro
• Heat olive oil in a large saucepan over medium-high heat. Add onions, a pinch of salt, and sautè until translucent, about 6 minutes stirring every now and then. Add garlic and sautè for 1 more minute.
• Add ginger and spices and sauté until fragrant, about 30 seconds.
• Add chickpeas and diced tomatoes, bring to a boil, lower to a simmer and cook for 15 minutes.
• Stir in coconut milk and simmer for 5 more minutes.
• In a small bowl whisk cornstarch with 2 tablespoons of water. Stir in the chickpea mixture and cook for 5 more minutes or until the gravy has thickened.
Read More this full recipes at (Vegan) Easy Chickpea Tikka Masala
I had a group of friends over for dinner on Saturday night. One of the guests was vegan, which I actually love because it’s always a bit of a challenge.
Prep Time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Servings: 8 Servings
INGREDIENTS:
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 two-inch piece of ginger, finely chopped
• 1 tablespoon Garam Masala
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons paprika
• 1 teaspoon turmeric
• ½ teaspoon cayenne pepper
• 3 (15 oz / 425 gr) cans chickpeas, drained and rinsed
• 2 (14.5 oz / 410 gr) cans diced tomatoes
• 1 (13.5 oz / 400 ml) can full fat coconut milk (I used BPA-free Natural Value)
• 1 teaspoon arrowroot powder or cornstarch
• Salt to taste
• Fresh chopped cilantro
INSTRUCTIONS:
• Heat olive oil in a large saucepan over medium-high heat. Add onions, a pinch of salt, and sautè until translucent, about 6 minutes stirring every now and then. Add garlic and sautè for 1 more minute.
• Add ginger and spices and sauté until fragrant, about 30 seconds.
• Add chickpeas and diced tomatoes, bring to a boil, lower to a simmer and cook for 15 minutes.
• Stir in coconut milk and simmer for 5 more minutes.
• In a small bowl whisk cornstarch with 2 tablespoons of water. Stir in the chickpea mixture and cook for 5 more minutes or until the gravy has thickened.
Read More this full recipes at (Vegan) Easy Chickpea Tikka Masala
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