This Chickpea Tikka Masala is an incredibly easy & absolutely divine version of the popular classic dish! It tastes deliciously indulgent while remaining healthy and mades large portions that are perfect for meal prep!
1cupthick creamy coconut milkthe thick part separate from the coconut water
2teaspoonscoconut sugaroptional - to balance out the acidity (or any sugar)
juice of 1 limeabout 1 tablespoon
In a deep pot over medium high heat, add the coconut oil.
Add in the onion, garlic, and ginger. Reduce to medium heat. Grind some sea salt and ground black pepper over the mixture and stir together. Saute until the onions are translucent and the ginger and garlic are fragrant, about 5 minutes.
Add in the garam masala, curry powder, cumin and tomato paste. Stir to combine.
Add in the tomato sauce, the chickpeas and the (optional) coconut sugar. Stir to combine. Bring the curry to a boil, and then reduce to medium-low so that the mixture continues to simmer for 8 to 10 more minutes. Cover slightly with lid but not completely to allow the steam and excess water to escape.
Pour in the coconut milk and stir to combine. Allow to simmer for about 3 more minutes. Taste the curry and season with salt and pepper if you desire. Remove the curry from the heat and squeeze the lime over the top of the curry, stirring to combine. Don't skip this step!!
Allow to cool slightly and then serve. Enjoy!
This recipe is vegan and gluten free.*Many readers have asked and yes you can definitely used reduced fat coconut milk! You can even used boxed coconut milk if those calories suit you better.HOW TO STORE: You can store this curry in an air-tight tupperware container in the fridge for up a week. It’s an excellent candidate for freezing and can be stored in the freezer for up to a month.A FEW NOTES:1. This curry lasts for at least a week in the fridge as leftovers.2. You can serve with whole wheat naan bread, basmati rice, or even crispy tortilla chips.