Vegetable Tikka Masala

• servings: 4 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

1 tbsp olive oil

1 medium onion (diced)

2 cloves garlic (minced)

1 tsp ginger paste

1.5 teaspoons garam masala

1 teaspoons ground cumin

1/2 teaspoon turmeric powder

1/2 teaspoon ground coriander (optional)

pinch pepper

800g canned chickpeas (drained and rinsed)

3/4 tsp salt (add more to taste)

400g tomato puree

1/2 cup water

1 cup full-fat coconut milk*

1 teaspoons brown sugar*

Cilantro for topping

basmati rice

naan

Directions

In a large saucepan, add your olive oil and warm over medium heat. Cook the onions until soft (~ 3-4 minutes).

Add garlic and ginger paste and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric, coriander, and pinch pepper (NO SALT YET). Fry for about 30 seconds until fragrant, while stirring occasionally.

Pour in the tomato puree, chickpeas, water, and salt. Bring to a rapid simmer by turning heat up to high. Then turn heat down to med-low and simmer for about 20 minutes (covered), stirring occasionally until sauce thickens and becomes a deep brown red color.

Stir the coconut milk and brown sugar through the sauce.

Garnish with cilantro and serve with hot rice and fresh naan.

Nutrition

• Calories: 212 kcal
• Total Fat: 16 g
• Saturated Fat: 11 g
• Unsaturated Fat: 4 g
• Sodium: 479 mg
• Total Carbohydrate: 17 g
• Dietary Fiber: 3 g
• Total Sugars: 8 g
• Protein: 4 g