/gheeː peaː teaː/
Servings: 4 | 40 minutes | 550 kcal
Tikka Masala is a dish of chunks of roasted marinated meat in a spiced curry sauce, native to the Indian subcontinent. The dish was likely created by Bangladeshi chefs in Britain during the 1960s. This version replaces the traditional meat with chickpeas, making it vegan-friendly without compromising on the flavour.
In an attempt to recreate a vegan version of my favourite Indian dish, Tikka Masala, I stumbled upon this delightful combination. The chickpeas add a hearty touch while maintaining the classic flavours of the dish. It' been a hit amongst my vegan friends ever since!
Ingredients
- 1 pieces can of chickpeas
- 1 cups basmati rice
- 1 pieces onion
- 2 pieces garlic cloves
- 1 teaspoons ginger
- 2 teaspoons garam masala
- 1 cups canned crushed tomatoes
- 1/2 teaspoons cayenne pepper
- 1 cups coconut milk
- 2 teaspoons fresh cilantro
- 1 teaspoons vegetable oil
Instructions
- Start by cooking the basmati rice according to the instructions on the package.
- In a large skillet, heat the vegetable oil. Add the onion, garlic, and ginger, and cook until the onion is translucent.
- Stir in the garam masala and cayenne pepper. Cook for a minute until fragrant.
- Add the chickpeas and crushed tomatoes. Stir well, then let simmer for about 10 minutes.
- Pour in the coconut milk, stir, and let the mixture simmer for another 10 minutes.
- Once the rice is done, fluff it with a fork.
- Serve the chickpea tikka masala over the basmati rice, garnished with fresh cilantro.