Typically, when you think tikka masala you think chicken. And typically that’s what I would make, but it just so happens my hanging around plant-based foodies close to meal time has become somewhat of a regular thing lately. Let the vegan cooking adventures begin.

I have yet to find a vegan dish that I did not like. Of course, I am far from a picky eater and have no aversions to new textures, so vegan cuisine in all its tofu glory is fair game to me. As much as I love exploring the vegan diet I truly do admire those who are strict in their practice. I for one, could not imagine a life without cheese. (Sprinkle on some goat cheese or feta as a final touch if you’re a cheese lover like me!) All that being said, I really do love this vegan version of tikka masala.

Chickpeas are the perfect replacement for chicken from a more traditional recipe, being the meatiest of the legumes. We may be cooking vegan but we ain’t lacking in the protein category.

My final words on this recipe: spicy, rich, hearty and tasty. Its easy to make and even easier to go in for seconds. I forgot I was eating vegan, maybe you will too.

 

Ingredients:

3 cans chickpeas, drained and rinsed

1 can coconut milk

2 large diced tomatoes or 2 cans diced tomatoes

1 large onion, finely chopped

1 large diced red pepper

1 garlic clove, minced

Large piece of ginger, finely chopped

1 tbsp Garam Masala

2 tsp cumin

2 tsp curry

2 tsp paprika

2 tsp coriander

1 tsp turmeric

½ tsp cayenne pepper

Fresh chopped cilantro (save some for topping)

2 tbsp olive oil

1 tsp corn starch

Salt to taste

 

Cooking Instructions:

Heat olive oil in a large sauce pan over medium to high heat. Add the chopped onion and a touch of salt, sautéing until translucent (about five minutes) stirring every now and then. Throw in the garlic and sauté for another minute. Add in the ginger and all spices, stir until combined and then do the same with the tomatoes, red pepper and chickpeas. Simmer for 15 minutes then stir in the coconut milk and fresh cilantro (save some for topping). Simmer five more minutes. While it continues to cook whisk together the cornstarch with two tablespoon of water, then add to the chickpea mixture. Cook for five more minutes or until thickened. Sneak a taste and adjust your seasonings if need be. Sprinkle with remaining cilantro and serve with rice or quinoa.

(Add feta or goat cheese with the fresh cilantro for some extra flavor and color!)

ENJOY! Comment below to let me know what you think 🙂