chickpea tikka masala

Drowning in a creamy and fragrant sauce, this Chickpea Tikka Masala is easy to make on the stove or in the Instant Pot. Serve it with rice and naan for a comforting Indian-inspired meal.

Chickpea Tikka Masala

olive oil

onion,

garlic,

ginger

garam masala

cumin

turmeric

coriander

cayenne pepper

salt

tomato sauce

can full fat coconut milk

water, as needed to thin the sauce

chickpeas,

rice

Vegan Naan

parsley onions

In a large pan, warm the olive oil over medium-high heat. Sauté the onion for 3-4 minutes, then add the garlic and ginger and cook for 1 more minute.

Now add the spices, salt, tomato sauce, coconut milk and drained/rinsed chickpeas. Stir until smooth and combined, then simmer, uncovered, for about 15 minutes, stirring occasionally.

Taste; add more salt or spices as desired. Serve immediately over rice with Vegan Naan and enjoy!

Sauté the onion for 3-4 minutes in the IP using the sauté feature, then add the ginger and garlic and cook for 1 more minute. Turn off the IP. Add the rest of the ingredients and give it a good stir. Cook on high pressure for 8 minutes, then let the pressure release naturally for 10 minutes or longer. Release any remaining pressure, open the lid, stir and serve over rice.

To make it in the Instant Pot

Toasted chickpeas dunked in creamy tomato authentic tikka sauce to make this restaurant-style healthy chickpea tikka masala.

Restaurant Style Chickpea Tikka Masala | Vegetarian Tikka Masala

chickpeas

garlic

tsp garam masala

tsp chili powder

lemon juice

tbsp oil

onion

tomatoes

2-3 garlic whole cloves

raw cashews

cumin powder

coriander powder

tsp oil (divided)

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.

Chickpea Tikka

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.&nbsp;

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.

Tikka Masala Sauce

https://www.youtube.com/watch?v=84QqG6K5vkg

Enjoy authentic Indian flavors in this Healthy Chickpea Tikka Masala. Perfect vegetarian tikka masala for a weeknight meal or to serve at the party.

Recipe -- https://www.watchwhatueat.com/healthy-chickpea-tikka-masala/

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Restaurant Style Chickpea Tikka Masala (No Butter No Cream) | Vegetarian Tikka Masala

Vegan Chickpea Tikka Masala -  So much better than a takeout and so much quicker! This one pot Vegan Tikka Masala is ready in just 30 minutes. Serve warm over steamed rice or with naan to scoop out all the creamy sauce. Here&#x27;s the link to cook Chickpeas at home.

VEGAN CHICKPEA TIKKA MASALA

Tsp oil

garlic (minced)

ginger (minced)

tomato (400 grams)

Tsp Tomato Paste

Cup Cooked Chickpeas

Tbsp Garam Masala Powder

Tsp Turmeric

Tsp Chilli Powder

Tsp cumin

Tsp coriander

Tbsp Kasuri Methi (Optional)

Salt

Cup Coconut Milk

Cup Water

Tbsp Coriander Leaves

Heat oil in a pan over medium heat.

Add onions, salt and saute in between until translucent. About 3 minutes.

Stir in ginger and garlic and cook until fragrant for about 2 minutes.

Add the can of chopped tomatoes.

Add the Garam masala powder, red chilli powder, turmeric powder , coriander powder, cumin powder &amp; salt and stir.

Cover and cook  until the tomatoes are mushy, about 5-6 minutes.

Add  2 tbsp tomato paste, 3/4 cup of water and cook covered for 2-3 minutes.

Add chickpeas, coconut milk and cook for another 5 minutes, until the curry gravy has thickened.

Taste and adjust seasoning as needed.

Switch off the flame. Remove the chickpea tikka masala from heat, add crushed kasuri methi and garnish with coriander leaves. Stir.

Serve this vegan curry with steaming white rice and naan bread.

Chickpea Tikka Masala is an incredibly easy and absolutely divine vegan version of the classic Indian dish! It tastes deliciously indulgent, yet it&#39;s still healthy. Plus, vegan tikka masala makes large portions that are perfect for meal prep! 

Easy Chickpea Tikka Masala

coconut oil oil

½ large red onion (diced)

sea salt and ground black pepper (to taste)

cumin (I used roasted geera)

cayenne pepper (reduce to 1 teaspoon if you can't handle heat)

paprika

sea salt

black pepper

tomato paste

sugar

tomato sauce (jarred

coconut milk (the thick creamy white part separate from the coconut water)

juice of 1 lime (about 1 tablespoon)

In a large sauce pan over medium high heat, add the oil.

Once the oil is heated, add in the onion, garlic, and ginger. Reduce to medium heat. Grind a sprinkle of 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 4 minutes.

Reduce heat to medium.  Add in the ground cumin, coriander, turmeric, cayenne pepper, paprika and garam masala. Stir into the onion mix to combine.  Add in the tomato paste and add in a splash of water and saute it all together, heating up the spices to bring out more flavour, for about 3-4 minutes. Feel free to add more splashes of water to keep it moving.

Add in the tomato sauce. Stir everything together. Reduce to a steady simmer and let it all simmer together for about 5 minutes.

Remove the pan from the heat and carefully pour the contents into a blender. If your blender is a glass blender let it cool much more before blending. Add in your 1 teaspoon of sea salt, ½ teaspoon of black pepper, and the sugar now. Blend for about 1 to 2 minutes until everything is fully blended and smooth. Pour the sauce back into the pan.

Add the chickpeas. 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.

Pour in the coconut milk  and stir to combine. Allow to simmer for about 3 more minutes. Taste the curry and season with salt and pepper if you desire. Remove the curry from the heat and squeeze the lime over the top of the curry, stirring to combine. Don't skip this step!!

Allow to cool slightly and then serve. Serve with some rice and some naan as great pairing options. Enjoy!

https://www.youtube.com/watch?v=J_NXn71RHLQ

RECIPE: https://jessicainthekitchen.com/chickpea-tikka-masala-vegan/

This Chickpea Tikka Masala is an incredibly easy & absolutely divine vegan version of the popular classic dish! It tastes deliciously indulgent while remaining healthy and makes large portions that are perfect for meal prep!  Hope you're staying safe and healthy! ❤️

#vegan #veganrecipes #mealprep #food #veganism #recipes #vlog
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CHICKPEA TIKKA MASALA (VEGAN) | VEGAN DINNERS | VEGAN CURRY

A vegan spin on tikka masala made with tender cauliflower, hearty chickpeas and sweet and creamy coconut milk!  This cozy recipe uses mostly pantry items that you likely have on hand.  It is a ridiculously easy and flavorful meal that comes together quickly. 
Everything goes into the Instant Pot and out comes the most incredible sweet, spicy and savory Indian stew-like concoction that is begging to be poured over sweet and creamy coconut rice.

Vegan Cauliflower and Chickpea Tikka Masala with Coconut Rice

white basmati rice,

1, 13.5 ounce can full-fat coconut milk, room temperature, shaken well

extra virgin olive oil

1 large white onion, diced

3 cloves garlic, minced

2 tablespoons garam masala

1 1/2 teaspoons fine sea salt

1/2 teaspoon paprika

1, 18 oz jar (or can) crushed tomatoes

1, 13.5 oz can full-fat coconut milk

1/4 cup water

garbanzo beans (drained and rinsed) or 1.5 cups cooked garbanzo beans

cauliflower,

cilantro (large stems removed)

Lime wedges

Add the rice, coconut milk and salt to the bottom of the Instant Pot and stir.

Close lid and make sure the vent is on sealing. Press the rice function and cook for 12 minutes. Let naturally release for 5 minutes.  Press 'OFF' and release any remaining pressure.  Open lid and fluff with a fork.  Remove the coconut rice from the Instant Pot and set aside in a bowl.  Clean and dry the Instant Pot for the tikka masala.

For the coconut rice (make in advance if possible):

Hit the "saute" button and add olive oil or coconut oil. Once hot, add in onion, garlic and all of the spices. Stir for 2 minutes until the onions begin to soften and the spices are very fragrant.

Add in crushed tomatoes, coconut milk, water, garbanzo beans and chopped cauliflower florets and stir.

Press the "off/cancel/keep warm" button. Lock the lid and turn the vent to sealing. Cook on high pressure for 2 minutes, then manually release the pressure.

Hit "cancel/keep warm" and let it sit until ready to serve. Serve over coconut rice with cilantro and lime wedges for garnish.

For the tikka masala:

 We made this with a gorgeous head of cauliflower from the farm stand. It was delish!! Will make it again for sure!

So so delicious!! Perfect balance of flavor, and so incredibly quick and easy!! Perfect weeknight meal!

This was so amazing!! Made it for my non vegan adult kids and they were so impressed! Thanks Elaine!! Your recipes are always the best!

omg so yummy!!!  Just tried this, can't get enuf!!! so delicious thank you for sharing!!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1605114586/mptcsdostgkr7jqtrutn.mp4

Instant Pot Vegan Cauliflower and Chickpea Tikka Masala with Coconut Rice

Instant Pot Vegan Tikka Masala with Coconut Rice

This flavorful chickpea tikka masala is mouthwateringly delicious and it is so easy to make! The easy tikka masala sauce can be cooked ahead of time and frozen or refrigerated for easy meal prep.

recipe tikka masala sauce

chickpeas ((start with 1 cup dried if cooking chickpeas from scratch))

cilantro (or scallions (chopped))

Place the chickpeas in a saucepan with the tikka masala sauce. Add a cup of water and mix. Bring the chickpea tikka masala to a boil, then lower heat, cover, and simmer for 10 minutes. You can turn off the heat and serve the chickpea tikka masala at this point. If adding veggies, proceed to the next step.

Add the vegetables to the pan. Mix well.

Let the chickpea tikka masala come to a boil over medium heat. It might look a bit dry at this time but wait because the veggies will express some liquid. Cover the pan and let the veggies cook 5 minutes over low heat.

Check the tikka masala and add more water if needed. Add more salt as needed. Garnish with cilantro or scallions and serve hot.

A delicious 30-minute vegetarian or vegan chickpea stew with Indian-style masala spices, cauliflower and a hearty tomato base.

Masala Cauliflower Stew with Chickpeas

long grain white rice

sweet paprika

cayenne pepper (to taste)

ghee (butter or coconut oil)

onion (chopped)

serrano jalapeno chili pepper (chopped)

cauliflower (1 1/2 pounds,

cooked chickpeas (or 2 15-ounce cans, drained)

tomato puree

vegetable broth

spinach

Plain yogurt and chopped fresh cilantro

Pulse the rice, paprika, cumin, coriander and cayenne in a spice grinder until the rice is powdered. *see note below

Mix the spices

Heat the ghee, butter or oil in a large pot or Dutch oven over medium heat. Add the onion, ginger, garlic and chili and cook 2-3 minutes, until softened. Stir in the spice blend until its coated in the fat.

Add the cauliflower, chickpeas, tomato puree, tomato paste, stock or water and salt and stir well. Bring to a simmer, then lower the heat and cover the pan. Cook 20-25 minutes, or until the cauliflower is tender.

Drop the spinach into the pot and stir until it wilts. Serve warm in bowls, topped with plain yogurt and chopped cilantro, if you like.

Make the stew

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