Hey there, welcome to our recipe blog site. Right here you can obtain an overview on how to make really delicious Easy Vegan Chickpea Tikka Masala dishes. The manufacturing process is extremely easy, you simply require to follow the methods that we have actually written on this page. The following are the stages of how to prepare Easy Vegan Chickpea Tikka Masala. Please adhere to the directions well.
I had a group of friends over for dinner on Saturday night. One of the guests was vegan, which I actually love because it’s always a bit of a challenge.
As I was planning the menu, I knew right away I wanted to make my super delicious Easy Pumpkin Masala that wins rave reviews and sometimes even a standing ovation (seriously, I am not kidding!)
I also wanted to make some tikka masala. But I couldn’t make my award-winning chicken tikka masala. Because, you know, chicken and THEN the gravy (made with yogurt or cream) – so yeah, not vegan at all.
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 two-inch piece of ginger, finely chopped
- 1 tablespoon Garam Masala
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 1 teaspoon turmeric
- ½ teaspoon cayenne pepper
- 3 (15 oz / 425 gr) cans chickpeas, drained and rinsed
- 2 (14.5 oz / 410 gr) cans diced tomatoes
- 1 (13.5 oz / 400 ml) can full fat coconut milk (I used BPA-free Natural Value)
- 1 teaspoon arrowroot powder or cornstarch
- Salt to taste
- Fresh chopped cilantro
- Heat olive oil in a large saucepan over medium-high heat. Add onions, a pinch of salt, and sautè until translucent, about 6 minutes stirring every now and then. Add garlic and sautè for 1 more minute.
- Add ginger and spices and sauté until fragrant, about 30 seconds.
- Add chickpeas and diced tomatoes, bring to a boil, lower to a simmer and cook for 15 minutes.
- Stir in coconut milk and simmer for 5 more minutes.
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