Tikka Masala is a super common Indian dish, but what is it, exactly? While you’ll find all different versions of it from Glasgow to London to Punjab, common ingredients include tomatoes, coconut milk, yogurt and spices like coriander, turmeric and paprika. Tikka Masala is typically made with chicken, but other version will use lamb, fish or paneer. But for this dish, we went fully vegan.

To make a totally vegan version of this beloved spiced dish, nix the yogurt and sub in chickpeas as the main protein source! This is an incredibly easy recipe that can be put together quickly on even the busiest of weeknights. I took additional liberties with the dish by adding carrots and green peas because I always like to add extra vegetables when possible. You could definitely consume, the masala on its own, sort of like a soup, but I suggest serving it with some basmati rice, quinoa or naan. This is one of those dishes that you can easily alter to suit your own tastes, so just figure out what works best (and tastes best) for you!

INGREDIENTS

2 T. olive oil
1 large yellow onion, chopped
3 garlic cloves, minced
1 two-inch chunk of ginger, peeled & diced
1 c. frozen peas
3 medium carrots, peeled and diced
2 - 14.5 oz. fire roasted diced tomatoes
1 - 13.5 oz. can light coconut milk
1 T. Garam Masala
2 t. cumin
2 t. ground coriander
2 t. smoked paprika
1 t. turmeric
1/2 t. cayenne pepper
1 t. cornstarch
Salt & pepper to taste
Freshly chopped cilantro to garnish
1 c. basmati rice
2 c. vegetable broth

STEPS

1) Cook cup of rice according to package directions. I like to use vegetable broth to boil it rather than water because it adds more flavor. I had some leftover quinoa in the refrigerator, so I threw that in too once everything was done.

2) Heat the olive oil in a large pan over medium-high heat. Add the onions and garlic and sauté until the onions are translucent. Add the ginger and spices and sauté another 30 seconds.

3) Add the chickpeas, diced tomatoes and carrots. Bring the mixture to a boil, then lower to a simmer and cook for 15 minutes. Stir in the coconut milk and frozen peas and simmer for 5 more minutes.

4) In a separate bowl, whisk the cornstarch with two tablespoons of water. Stir this into the chickpea mixture and cook another five minutes, or until thickened.

5) Remove from heat, serve alongside rice and top with freshly chopped cilantro.