This Tikka Masala is meatless, but still filling!
With stores running low on meat, we’re all looking for creative kitchen solutions. But take the protein out of your favorite dish and you’ll leave the dinner table still hungry! There are some adjustments you can make that are low on the meat, will still fill you up come meal time.
Wendy Paul shares her recipe for chickpea Tikka Masala, and how to customize it for your family.
Chickpea Tikka Masala
- 2 cans chickpeas, rinsed and drained
- 3 carrots, diced
- 1 sweet onion, diced
- 2 celery stalks, diced
- ½ tsp. or to taste red pepper flakes
- 1 jalapeno, seeded and diced (optional)
- 1 tsp. Garam Masala or yellow curry
- 1 tsp. cinnamon
- 1 tsp. ginger
- 1 tsp. garlic powder
- 1 tsp. cumin
- 1 tsp. Kosher salt
- 12 oz. coconut milk
- ½ cup broth (Sam’s Vegan Protein broth is amazing)
- 14 oz. diced tomatoes (fire roasted adds more flavor)
- Cilantro for garnish
- Rice, quinoa for serving
In a large skillet over medium high heat, sauté the carrots, celery, onion, and chickpeas. Once tender, add the seasonings, jalapeno, and heat through. This will release the flavors into the chickpeas. Cook for 2-3 minutes, stirring occasionally. Then add the coconut milk, broth, and diced tomatoes and bring to a simmer.
Simmer for 10-12 minutes, stirring occasionally and serve over rice. Garnish with cilantro, green onions, or sliced almonds.