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–+ servings

Vegetarian Chickpea Tikka Masala

40aprons.com/vegetarian-chickpea-tikka-masala/
This vegetarian tikka masala is perfectly seasoned, spicy, and restaurant quality.
Prep 25 minutes
Cook 10 minutes
Recipe Makes (Approximate): 6 servings

Ingredients

  • 2 (15-ounce) cans chickpeas (drained)
  • 3 tablespoons butter
  • 1 onion (medium, chopped)
  • 1 ½ tablespoon ginger garlic paste
  • 1 (8-ounce) can tomato sauce
  • 1 cup half and half
  • ¼ teaspoon cayenne
  • 1 lemon juiced (juiced)
  • 1 tablespoon Garam Masala
  • 1 (14.5-ounce) can diced tomatoes (undrained)
  • 1 bell pepper (sliced)
  • 1 teaspoon paprika
  • 1 ½ teaspoon salt
  • 2 tablespoons fenugreek leaves (optional)
  • 4 tablespoons cilantro
  • cooked rice or cauliflower rice (to serve)

Instructions

  • Heat butter over medium heat, then add onion and cook until slightly softened.
  • Add ginger garlic paste and cook until nicely browned, about 5 minutes. Add 1 tablespoon of water as needed so paste doesn't burn. Add spices and cook for 1 minute.
  • Add tomato sauce, tomatoes, bell pepper, chickpeas, and salt. Mix everything well. Bring to a simmer over medium heat. Let the sauce simmer until it thickens slightly and turns a darker color, usually about 10 minutes. Stir occasionally. Reduce heat as needed so that the sauce remains at a simmer.
  • Stir in cream, lemon, and fenugreek and reduce heat slightly. Simmer for 5 more minutes, then add more salt to taste. Serve over rice or cauliflower rice with naan. Garnish with cilantro if desired.

Recipe Notes

  • To make ginger garlic paste: Add 1 deseeded jalapaneo, 1 1/2 tablespoons grated fresh ginger, and 5 cloves of garlic, to skillet over medium heat, then reduce the heat. Cook, stirring occasionally until the mixture turns a nice medium brown, almost toffee colored. This will take about 20 minutes. Add a little water here and there if the mixture is sticking. Keep in the fridge for 2-3 weeks, or freeze it for it to last 6 months.
  • Vegan: Swap out the butter for vegan butter or a neutral oil (like vegetable or avocado) and use 1 cup plant-based half and half or 1 cup pure coconut cream (the solid part of a can of coconut milk).
  • Fenugreek leaves: Optional, but they really make this recipe taste more like restaurant-quality. You can find them online here or here.
  • Caramelization: Do not skip caramelizing onions or tomato paste!

Nutrition Information (Approximate)

Calories: 423calProtein: 13gFat: 14gSaturated Fat: 7gCholesterol: 30mgSodium: 1440mgPotassium: 773mgTotal Carbs: 63gFiber: 10gSugar: 7gNet Carbs: 53gVitamin A: 1501IUVitamin C: 50mgCalcium: 156mgIron: 4mg
Recipe By: Cheryl Malik
https://40aprons.com/vegetarian-chickpea-tikka-masala/