Chickpea Tikka Masala
with peas / cauliflower / rice / yogurt

Name: Chickpea Tikka Masala
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 tsp Coriander, ground; 2 tsp Garam masala; 1 tsp Salt; 1 tsp Cumin; 1 tsp Turmeric, ground (opt); 1/4 tsp Red pepper flakes (opt); 1 cup Rice, uncooked white or brown; 1 Onions, medium, chopped; 2 tsp Ginger, fresh (opt), grated; 3 cloves Garlic, chopped; 1 cup Peas, frozen; 1 can Beans, garbanzo (14 oz / 387 g), drained and rinsed; 2 Tbsp Butter; 1 Tbsp Tomato paste; 1 can Tomatoes, crushed (28 oz / 794 g); 6 oz Cauliflower florets, frozen; 1/2 cup Heavy cream; 2 Tbsp Cilantro, leaves torn; 2 tsp Lime juice; for serving Yogurt, plain or Greek

Active: 30 Total: 30

Original GF Paleo Vegetarian

This Indian take-out favorite, which we last featured in 2017, is surprisingly easy to make at home. Serve it over rice with yogurt for a creamy finish.
Smarts: Like most Indian curries, this one will taste even better after a day or two in the fridge.

Ingredients

Metric

Servings:

Indian Spice Mix:

Coriander, ground - 2 tsp
Garam masala - 2 tsp
Salt - 1 tsp
Cumin - 1 tsp
Turmeric, ground (opt) - 1 tsp
Red pepper flakes (opt) - 1/4 tsp

White or Brown Rice:

Rice, uncooked white or brown - 1 cup

Chickpea Tikka Masala:

Onions, medium - 1 , chopped
Ginger, fresh (opt) - 2 tsp , grated
Garlic - 3 cloves , chopped
Peas, frozen - 1 cup
Beans, garbanzo (14 oz / 387 g) - 1 can , drained and rinsed
Butter - 2 Tbsp
Tomato paste - 1 Tbsp
Tomatoes, crushed (28 oz / 794 g) - 1 can
Cauliflower florets, frozen - 6 oz
Heavy cream - 1/2 cup
Cilantro - 2 Tbsp , leaves torn
Lime juice - 2 tsp
Yogurt, plain or Greek - for serving

Prep

Rice - (Double if making Tuesday's meal.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Make spice mix - Combine coriander, garam masala, salt, cumin, turmeric, and red pepper flakes. (Can be done up to 5 days ahead)
Onions / Ginger / Garlic - Prep as directed. Store onions in one container. Combine ginger and garlic in another container. (Can be done up to 5 days ahead)
Peas - Defrost peas.
Beans - Drain and rinse beans.

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Make

Heat a Dutch oven over medium heat. Add butter and then onions to melted butter. Saute until onions start to soften, 2 to 3 minutes. Stir in ginger (if using), garlic, and spice mix. Saute for 1 minute more.
Add tomato paste, crushed tomatoes, and cauliflower (no need to defrost it first). Simmer for 10 minutes to let the flavors develop.
Add beans, peas, and heavy cream to tomato sauce. Continue simmering for 5 minutes more.
While masala simmers, chop cilantro.
If rice was made ahead, reheat in the microwave. (Reserve half if doubled.)
Stir lime juice into masala. Taste and add some salt, pepper, or more lime juice if needed.
Serve masala over rice with cilantro and yogurt on top. Enjoy!

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