| Chickpea and Spinach Tikka Masala
Indian
Vegan version of Indian classic
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| Delicious vegan version of the classic Tikka Masala. Canned ingredients make it easy to throw together for a last-minute dinner, but it is even better the next day. Some garam masala is quite spicy, so adjust (or omit) the cayenne to suit your palate. |
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| Ingredients |
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1 tablespoon coconut oil
1/2 teaspoon black mustard seed
1 1/2 cups finely chopped onion
1/2 teaspoon kosher salt
2 tablespoons peeled grated/minced fresh ginger root
1 tablespoon minced garlic (about 4 cloves)
1 tablespoon garam masala
1/8 teaspoon ground cayenne pepper, or more if you like it spicier
28 ounces canned tomatoes, whole or diced, pureed with their juices
15-ounce can chickpeas (garbanzo beans), rinsed and drained
3/4 cup coconut milk
1/2 cup chopped fresh cilantro, plus more for garnish
1 1/2 cups chopped spinach
Steamed rice and/or warm naan for serving
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Steps
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| 1 | Heat the oil in a large, nonreactive skillet or Dutch oven over medium heat. Add mustard seed, and when it sizzles, add the onion and salt. Cook, stirring occasionally, until the onions are soft and translucent, 5 to 7 minutes. |
| | 2 | Add the ginger and garlic and cook until fragrant, about 1 minute. Add the garam masala and cayenne, if using, and cook, stirring constantly, until fragrant, about 30 seconds. |
| | 3 | Add the pureed tomatoes, chickpeas, coconut milk,1/2 cup of chopped cilantro, and the spinach. Taste, and add more salt and cayenne if needed. |
| | 4 | Increase the heat to medium-high until the mixture just begins to bubble. Reduce the heat to low and cook, stirring occasionally, until the sauce thickens and the flavors meld, about 20 minutes. |
| | 5 | Serve in individual bowls over rice. Garnish with more chopped cilantro. |
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| Yield |
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original recipe yield: 4-6 servings
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| Notes
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Adapted from The Washington Post, which was adapted from “Love Real Food," by Kathryne Taylor
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