One-Pot Chickpea Tikka Masala
One-Pot Chickpea Tikka Masala- an easy and alimentary meal made with warming spices, ardor roasted tomatoes, fresh ginger and coconut milk. good 30 minutes to make ! ( vegan + gluten-free )
I ’ ve been patiently waiting to parcel this recipe with you guys and it ’ s been driving me nut ! I made it a few months ago, before we left California, but with Thanksgiving themed recipes on the agenda I had to put it off for a while.
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then I tested it a final time in my new kitchen and was reminded of just how dear it is. The blend of spices is thus warm and the coconut milk mixed with the displace roasted tomatoes hits your tastebuds in all the mighty places. On top of that, it ’ second ace comfortable to throw together and entirely requires one batch and 30 minutes to make !
immediately can you see why I ’ m so excited for you guys to try it ?
If you ’ ve never cooked with garam masala before, it combines a unique blend of pepper, cloves, cinnamon, nutmeg, cardamom and cumin. A short dessert and a little savory all in one .
I tend to enjoy more of the piquant spices so I used fair enough garam masala then that you can taste it among the remainder of the seasonings. A traditional recipe might use more masala but you can constantly taste examination it and add more if you prefer .
I besides like to add a touch of smoke paprika and cayenne for a little heat and complexity. Again, feel free to customize it to your like and use more or less !
Before we get to the recipe, I feel the motivation to warn you that the ingredient list looks a moment drawn-out. however, assuming you have a well stocked spice rack, you should already have most of it in your pantry .
I like to serve this with brown basmati rice, fresh coriander and warmly whole grain nan for a filling meal that ’ south perfective winter. I hope it helps keep your bellies full and your bodies warm !
One Pot Chickpea Tikka Masala
Yield: 4 servings
Prep Time: 10
Cook Time: 20
Total Time: 30
Print Recipe 5 / 5 ( 32 Reviews
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Ingredients:
- 2 tablespoons extra virgin olive oil
- 1 medium onion, diced (approx. 1 and 1/2 cup)
- 1 teaspoon fine sea salt
- 2 jalapeños, cored and finely chopped
- 4-inches fresh ginger, minced (approx. 2 tablespoons)
- 4 garlic cloves, minced (approx. 2 tablespoons)
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- 1/2 teaspoon smoked paprika (or regular paprika)
- pinch cayenne (optional)
- 3 tablespoons tomato paste
- 2 (15-ounce) cans diced fire roasted tomatoes*
- 1 cup vegetable broth
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 cup unsweetened coconut milk
- brown basmati rice, plain dairy-free yogurt, fresh cilantro and warm naan for serving
Directions:
In a big pot, warm the petroleum over medium heat. Add the onion and the salt, stimulate and cook for 3 minutes. Add the jalapeño, ginger, and garlic then fudge for 2 minutes. last, add the spices ( garam masala, cumin, curry, paprika, cayenne ) and the tomato spread then stir together and cook for 2 more minutes .
Pour the cans of dice tomatoes with their juices and 1 cup vegetable broth into the pot. Bring to a boil and cook for 10 minutes, stirring intermittently .
Reduce heating system to a simmer then stir in the coconut milk and chickpeas. Cook until heated through. Serve warm with brown basmati rice, newly coriander, plain yogurt and nan. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days .
*I like to use 1 can of no strategic arms limitation talks added ardor roasted tomatoes to help reduce the sodium content of the recipe.
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Click here for Nutrition Facts
nutrition Facts are for 1/4th of recipe
Did you try this recipe ? Please let me know how it turned out by leaving a comment below or sharing a video on Instagram with the hashtag # makingthymeforhealth. I love hearing your feedback !
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