Vegan Chickpea Tikka Masala Recipes
VEGAN CHICKPEA TIKKA MASALA
A lightly spiced and deliciously creamy curry. It's filled with chickpeas and roasted squash but feel free the change up the veggies or beans for whatever you have on hand.
Provided by Izy Hossack
Categories Curries
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F Peel and de-seed the squash. Cut into 2-inch chunks and toss with 1 tbsp of the olive oil on a baking tray. Roast for 30 minutes until starting to brown around the edges. Set aside to cool.
- Heat the remaining oil in a large, deep skillet over a medium heat. Add the onion and cook until translucent - about 5 minutes. Add the garlic and ginger and stir for 1 minute. Add in the tomatoes, spices, salt, tomato paste, red pepper flakes and 1 cup of water. Bring to a boil and turn down to simmer. Leave to cook until most of the water has evaporated.
- Pour the contents of the skillet into a blender and add the remaining 1 cup of water. Blend until smooth then pour back into the pan.
- Add the coconut milk, chickpeas and roasted squash. Simmer until slightly reduced and thickened. Serve hot with rice.
Nutrition Facts : Calories 580.9, Fat 33.4, SaturatedFat 20.5, Sodium 976.1, Carbohydrate 69.3, Fiber 12.6, Sugar 10.2, Protein 11.7
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