Description:

A vegetarian British-Indian staple

Source:

susanm

Serves/Makes:6 or more

Ingredients

• 1 28 oz (784 grm). can tomatoes (with juices), pureed
• 1 tbsp (15 ml) olive oil
• 1 medium onion, finely chopped
• 1/2 tsp (2 ml) salt
• 1 tbsp (15 ml) peeled grated/minced ginger root (or more)
• 4 cloves garlic, pressed or minced
• 1 tbsp (15 ml) garam masala
• 1/2 tsp (2 ml) ground cayenne pepper
• 2 15 oz (420 grm). cans chickpeas (garbanzo beans), rinsed and drained
• 3/4 cup (175 ml) canned coconut milk, low-fat or regular
• 1/2 cup (125 ml) chopped fresh cilantro, plus more for garnish
• cooked Basmati (or other) rice, for serving

Preparation

• Heat the olive oil in a large skilled or Dutch oven over medium heat.
• Once the oil shimmers, add the onion and salt.
• Cook, stirring occasionally, until the onions are soft and translucent (5 to 7 minutes).
• Add the ginger and garlic and cook until fragrant, about 1 minute.
• Add the garam masala and cayenne and cook, stirring constantly, until fragrant, about 30 seconds.
• Add the pureed tomatoes, chickpeas, coconut milk, and the 1/2 cup (125 ml) chopped cilantro.
• Taste, and add more salt or other seasonings, as desired.
• Increase the heat to medium-high; once the mixture begins bubbling around the edges, reduce the heat to low to maintain a gentle bubbling.
• Cook, stirring occasionally, until the sauce thickens and the flavors meld, about 20 minutes.
• To serve, spoon over rice in individual bowls and top with chickpea tikka masala. Sprinkle with more chopped cilantro.

Comments

Note: If you can't find garam masala, you can substitute this spice blend: 1 1/2 t. ground coriander, 3/4 t. ground cumin, 1/4 t. ground turmeric, 1/8 t. ground cardamom, 1/8 t. ground black pepper, 1/8 t. ground cloves and 1/8 t. ground cinnamon.

Adapted from Love Real Food by Kathryne Taylor (Rodale, 2017)