Vegan Red Pepper Bean Tikka Masala Food
CHICKPEA TIKKA MASALA
Dinner is on with this flavorful Indian inspired Chickpea Tikka Masala recipe! It's lusciously creamy and easy to make right at home in one pan with simple ingredients!
Provided by Julie | The Simple Veganista
Categories Entree
Time 50m
Number Of Ingredients 17
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
Nutrition Facts : Calories 304 calories, Sugar 6.9 g, Sodium 265.3 mg, Fat 19.2 g, SaturatedFat 11.6 g, TransFat 0 g, Carbohydrate 28.4 g, Fiber 7.5 g, Protein 8.4 g, Cholesterol 0 mg
VEGAN RED PEPPER & BEAN TIKKA MASALA
Knock up a speedy meat-free supper in 30 minutes with this vegan bean and pepper tikka masala. It's low in fat, full of nutrients and packed with flavour
Provided by Elena Silcock
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 12
Steps:
- Heat the oil in a saucepan over a medium heat, add the onion and red peppers with a pinch of salt and fry until softened, around 5 mins. Tip in the garlic, ginger and red chilli along with the spices and fry for a couple of mins longer.
- Spoon in the tomato purée, stir, then tip in the baked beans along with 100ml water. Bubble for 5 mins, then squeeze in the lemon juice. Serve with the rice and scatter over the coriander leaves.
Nutrition Facts : Calories 332 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 22 grams sugar, Fiber 16 grams fiber, Protein 14 grams protein, Sodium 1.4 milligram of sodium
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- Heat oil in a large heavy bottom pot or Dutch oven over medium-high heat. ( see notes for Instant Pot)
- Add shallot, ginger and garlic, and reduce heat to medium to prevent burning, stirring frequently about 3 minutes until fragrant and golden. Add spices, seeds and salt and lightly toast, while stirring 1-2 minutes, which will enhance their flavor.
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- Combine garam masala, turmeric, salt and crushed red pepper (if using) in a small bowl. Cut tofu into 1-inch cubes and blot dry with paper towels. Toss the tofu in a medium bowl with 1 tablespoon of the spice mixture.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, stirring every 2 minutes, until browned, 8 to 10 minutes. Transfer to a plate.
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- Return the tofu to the pan; cook, stirring, until heated through, about 2 minutes. Remove from heat and stir in half-and-half.
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