About a week or so ago, I shared the recipe to this Vegan Chickpea Tikka Masala on my TV series with the feed feed.
Our series is called Powerfully Plant Based, and I get to share fun recipes with both my audience and theirs via the feed feed website, and instagram channels!
How fun, right?!
I’m eternally grateful for the opportunity, and I love that I get to connect with all of you through video! A format I’ve slowly been working on for the past few months. I’m definitely excited as I plan on ramping up some great video recipes for my YouTube Channel which you can check out (and subscribe!) here: youtube.com/c/nickjoly
As for this Vegan Chickpea Tikka Masala, you can catch the video recipe on the feed feed here, or scroll down to print the recipe + follow along step by step!
I love that this Vegan Chickpea Tikka Masala comes out to less than $1.00 per serving!!
It’s an amazing budget-friendly recipe for anyone looking to cut back on food costs, and a great myth-buster that eating vegan is more costly than non-vegan!
Here’s the recipe to one of my favourite ethnic, vegan + gluten free meals: Chickpea Tikka Masala!
Vegan + Gluten-Free Chickpea Tikka Masala
- 2 can chickpeas strained
- 2 cups vegetable broth
- 1 cup coconut or almond milk
- 2 tablespoons coconut oil
- 1 cup rice white, brown or wild
- 3 cloves garlic minced
- 1 onion diced
- 2 large carrots grated finely
- 2 tablespoons coconut sugar
- 1 tablespoon ginger freshly grated
For the Masala Spice Blend
- 2 tablespoons cumin
- 2 tablespoons paprika
- 2 tablespoons garlic powder
- 1 teaspoon cinnamon
- 1 teaspoon curry powder
- 1 teaspoon fresh cilantro parsley as substitute
- 1 pinch salt
- 1 pinch pepper
- 1 small bunch freshly chopped scallions
Cook rice following package instructions or as desired.
In a large pot on medium heat, add 2 tbsp coconut oil, and lightly fry carrot, ginger, onion and garlic for 5 minutes, or until tender and onion starts to lose its colour.
Add in half of masala spice blend, and stir frequently.
Once the mixture starts to stick to the sides and bottom of the pot, add in your coconut/almond milk and 1 cup of your vegetable broth. Save the remaining 1/2 cup vegetable broth for thinning out the sauce later on.
Season with coconut sugar and salt as desired. taste, and season to your preference.
For thick sauce texture, add 1/4 can of chickpeas directly into the pot, and begin to mash with a hand potato-masher. For thin, use hand blender and blend ingredients until smooth.
As the sauce begins to reduce, add in remaining masala spice blend, stir well, and add more liquid to achieve desired texture.
Once desired texture is achieved, transfer sauce to a large bowl, and use the remaining juices + 1 tbsp coconut oil to fry up the remaining chickpeas in the same pot used to make the sauce. fry lightly, and set aside.
For serving, add a generous bed of rice to a plate, top with your masala sauce, fried chickpeas, and freshly chopped scallions for garnish. Serve and enjoy!
Let me know in the comments below if you decide to make this recipe at home! And be sure to tag me in your creations @inspiredbynick #inspiredbynick if you share on Instagram!
Nick Joly | Inspired by Nick
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