Chickpea Tikka Masala
with peas / cauliflower / rice / yogurt
Smarts: Like most Indian curries, this one will taste even better after a day or two in the fridge.
- Rice, uncooked white or brown - 1 1/2 cups
- Onions, medium - 1, chopped
- Ginger (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
- Indian Spice Mix (ingredients listed separately) - 3 tsp + 3 tsp
- 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
- 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
- Rice - This makes enough for 2 nights. 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.
- 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 (remember to reserve half for Wednesday).
- 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!
Nice vegetarian meal!0 Helpful
Seasoning very good. The marinade added a nice flavor to the meat. I made substitutions: fresh cauliflower for frozen, half & half for heavy cream, sour cream for yogurt. Will be making again.0 Helpful
Yum! Made this for guests and it was a hit. Next time I'll up the red pepper flakes a bit.0 Helpful
Husband and I loved this. I will definitely make this again.0 Helpful
I accidentally used the wrong tomatoes, but it worked and was delish! I added more spices for a bit more flavor at the end. Would definitely do this one again!0 Helpful
subbed red lentil pasta for rice0 Helpful