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Photograph of Vegan chickpea tikka masala.

IndianVegan chickpea tikka masala

Serves 6 | Prep 10 mins | Cook 35 mins

This delicious (and vegan!) chickpea tikka masala recipe hits the spot when you're craving Indian food. Serve it up over rice and garnish with plenty of fresh cilantro!

Source: www.thewanderlustkitchen.com

Ingredients

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Imperial

x0.5

To prepare the cauliflower

3 cups cauliflower florets (about half a head)
1 tbsp coconut oil, melted
2 tsps garam masala
¼ tsp table salt

For the chickpea masala

2 tbsps coconut oil
1 medium yellow onion, finely chopped
3 medium tomatoes, chopped
¼ cup minced cilantro stems and leaves (reserve some leaves for garnish)
4 tsps garam masala
¼ tsp table salt
1x 300 g can crushed tomatoes
5 large cloves garlic, peeled and grated
2in piece ginger root, grated
1 tbsp red wine vinegar
1x 400 g can cooked chickpeas
2 tbsps full fat coconut milk
Reserved cilantro leaves for garnish

Instructions

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°F

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Preheat the oven to 190°C. Place the cauliflower in a medium mixing bowl and toss with 1 tablespoon melted coconut oil, ¼ teaspoon salt, and 2 teaspoons of the garam masala. Transfer to a baking sheet and roast for , 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 onion and cook for 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 ).
Add the garam masala to the pan, stir well, and cook for 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 , 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 to infuse the flavors.
Garnish with remaining cilantro leaves and serve over a bed of cooked basmati rice.

Nutrition

Per Serving	% Daily Value
Calories 190 kcal	9.5%
Total Fat 10 g	12.8%
Saturated Fat 7 g	35.0%
Carbohydrates 22 g	8.0%
Dietary Fibre 7 g	25.0%
Sugars 7 g	14.0%
Protein 6 g	12.0%
Sodium 0.32 g	13.9%

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