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- A vegetarian British-Indian staple
Serves/Makes:6 or more
- 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
- 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.
- 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)
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