Vegan Chickpea Tikka Masala Food

CHICKPEA TIKKA MASALA

Steps:

• In a large pot, heat oil or water over medium heat, add onions and cumin seeds, cook for 5 - 7 minute, until onions are browned around the edges. Add the ginger and garlic, cook 1 to 2 minutes more. Add the garam masala, turmeric, garam masala, cayenne and cook for 1 - 2 two minutes, or until nice and fragrant. Add tomatoes and cook for 4 minutes, until they breakdown a bit. Add tomato paste, chickpeas and coconut milk, stir to combine and bring to a gentle simmer, stirring occasionally. Simmer, covered, for 25 to 30 minutes over low heat, stirring occasionally. Adjust seasonings to taste.
• Serve with rice, cilantro lime rice, quinoa, couscous, or pair with vegan naan.
• Serves 6

CHICKPEA TIKKA MASALA

Steps:

• Heat coconut oil in a large pot over medium-high heat.
• Add the mushrooms and carrots and cook, stirring occasionally, until the vegetables soften - about 8 minutes.
• Add the spinach, turmeric, ginger, pepper and salt. Cook 1 minute.
• Add chickpeas and Tikka Masala Sauce. Bring to a simmer and cook 5 minutes.
• Stir in coconut milk and warm through. Serve immediately.

VEGAN CHICKPEA TIKKA MASALA

Steps:

• Preheat the oven to 350°F Peel and de-seed the squash. Cut into 2-inch chunks and toss with 1 tbsp of the olive oil on a baking tray. Roast for 30 minutes until starting to brown around the edges. Set aside to cool.
• Heat the remaining oil in a large, deep skillet over a medium heat. Add the onion and cook until translucent - about 5 minutes. Add the garlic and ginger and stir for 1 minute. Add in the tomatoes, spices, salt, tomato paste, red pepper flakes and 1 cup of water. Bring to a boil and turn down to simmer. Leave to cook until most of the water has evaporated.
• Pour the contents of the skillet into a blender and add the remaining 1 cup of water. Blend until smooth then pour back into the pan.
• Add the coconut milk, chickpeas and roasted squash. Simmer until slightly reduced and thickened. Serve hot with rice.

'CHICKEN' TIKKA MASALA - VEGAN STYLE

Steps:

• Chop 'chicken' into 1" cubes. Mix all marinade ingredients together and add the cubed Gardein chicken. Marinate for about 1 hour.
• Soak bamboo skewers in warm water while preparing sauce.
• For sauce, melt 'butter' on medium heat until melted.
• Add garlic and cook for 1 minute.
• Stir in coriander, cumin, paprika, garam masala and salt.
• Stir in tomato sauce and simmer for 15 minutes.
• Add peas and stir in coconut milk. Simmer on low heat (stirring often) while preparing the Gardein chicken.
• Thread Gardein chicken onto skewers and discard marinade.
• Broil Gardein chicken, turning occasionally, to cook through for about 8-10 minutes.
• Remove Gardein chicken from skewers and add to sauce and simmer for 5 minutes.
• Garnish with fresh cilantro and serve with Basmati or Jasmine rice.