Vegan Chickpea Tikka Masala with Green Rice

Name: Vegan Chickpea Tikka Masala with Green Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving
Ingredients: 2 cups packed baby spinach; 1 jalapeño or serrano pepper; ¼ large yellow onion; 2 cloves garlic; 2 tablespoons extra-virgin olive oil; ½ teaspoon fine sea salt; 1 ¾ cups water; 1 ½ cups long-grain brown rice; 1 tablespoon grated or minced fresh ginger; 3 cloves garlic; 1 tablespoon ground coriander; 1 ½ teaspoons ground cumin; ½ teaspoon ground turmeric; ¼ teaspoon ground cardamom; pinch of ground cinnamon; Pinch of cayenne pepper; 1 box; 1 tablespoon extra-virgin olive oil; ¾ large yellow onion; ½ teaspoon fine sea salt; 1 can; ¾ cup canned coconut milk; ½ cup chopped fresh cilantro

User Reviews

4.6

78 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4
Calories
206 kcal
Course
Main Course
Cuisine
Thai

Vegan Chickpea Tikka Masala with Green Rice

Dana Benson

Report

Chickpea Tikka Masala with Green Rice

Share:

I Made This!

58 people made this

Print

16 people printed this

Save this

46 people saved this

Ingredients

Servings

Green Rice

2 cups packed baby spinach (about 2 ounces)
1 jalapeño or serrano pepper , seeded, deribbed, and roughly chopped
¼ large yellow onion , roughly chopped
2 cloves garlic , roughly chopped
2 tablespoons extra-virgin olive oil
½ teaspoon fine sea salt
1 ¾ cups water , divided
1 ½ cups long-grain brown rice , preferably basmati, rinsed

Chickpea Tikka Masala

1 tablespoon grated or minced fresh ginger
3 cloves garlic , pressed or minced
1 tablespoon ground coriander
1 ½ teaspoons ground cumin
½ teaspoon ground turmeric
¼ teaspoon ground cardamom
pinch of ground cinnamon
Pinch of cayenne pepper (optional, if you like some heat)
1 box (28 ounces) whole tomatoes or diced tomatoes, with their liquid
1 tablespoon extra-virgin olive oil
¾ large yellow onion , finely chopped
½ teaspoon fine sea salt
1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
¾ cup canned coconut milk , or more if needed
½ cup chopped fresh cilantro , plus more for garnish

Add to Shopping List

Instructions

To prepare the green rice: In a food processor or blender, combine the spinach, jalapeño, onion, garlic, olive oil, salt, and ½ cup of the water. Blend until smooth. Pour the mixture into a medium saucepan, reserving the food processor or blender bowl for later.
Add the remaining 1 ¼ cups water to the pan and bring the mixture to a boil over high heat. Add the rice, reduce the heat to low, cover, and cook on a low simmer until the rice is tender and has absorbed all of the liquid, about 40 minutes. There will be a layer of green on top, so you’ll need to take off the lid and check underneath with a fork to be sure it’s done. (If the rice has absorbed all of the moisture but is still a little crunchy, add a couple more tablespoons of water and cook for a few minutes longer.) Once the rice is done, remove the pot from the heat and let the rice steam, covered, for 10 minutes.
Meanwhile, to prepare the chickpea tikka masala: The tikka masala comes together quickly, so before you get started, prepare the ginger and garlic and place in a small bowl. In another small bowl, combine all of the ground spices (coriander, cumin, turmeric, cardamom, cinnamon, and cayenne, if using). Place both bowls near the stove so they are handy.
Rinse out the food processor or blender bowl. Pour the tomatoes and their liquid into the food processor or blender and blend until smooth.
In a large, nonreactive skillet or Dutch oven, warm the olive oil over medium heat until shimmering. Add the onion and salt. Cook until the onions are soft and translucent, 5 to 7 minutes. Add the ginger and garlic and cook until fragrant, about 1 minute. Add the ground spice mixture and cook, stirring constantly, until fragrant, about 30 seconds. Add the puréed tomatoes, chickpeas, coconut milk, and cilantro. Increase the heat to medium-high and bring to a simmer, then reduce the heat to low to maintain a gentle simmer. Cook, stirring occasionally, until the sauce thickens, about 20 minutes.
Fluff the rice with a fork, stirring the green on top back into the rice, and season with additional salt if necessary (I always need at least ¼ teaspoon more). Season the tomato mixture with additional salt until the flavors really sing (again, I always need at least ¼ teaspoon more). If necessary, add another splash of coconut milk to mellow the spices.
To serve, spoon the rice into individual bowls and top with the chickpea masala. Finish the bowls with a light sprinkle of chopped cilantro. If you have leftovers, store the rice and masala separately. Leftover masala is also great with warm whole-grain naan.

Notes

Tip: A “nonreactive” skillet is one that will not react with acid, such as stainless steel, enamel-coated (like Le Creuset), or one with a quality nonstick surface. Don’t use your cast iron skillet, since the acidity in the tomatoes can eat away at the seasoned surface that you’ve worked so hard to maintain

Nutrition Information

Show Details

Serving 1g Calories 206kcal (10%) Carbohydrates 4g (1%) Protein 1g (2%) Fat 21g (32%) Saturated Fat 10g (50%) Sodium 590mg (25%) Potassium 149mg (4%) Sugar 1g (2%) Vitamin A 30IU (1%) Vitamin C 5.3mg (6%) Calcium 20mg (2%) Iron 1.1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 206 kcal

% Daily Value*

Serving	1g
Calories	206kcal	10%
Carbohydrates	4g	1%
Protein	1g	2%
Fat	21g	32%
Saturated Fat	10g	50%
Sodium	590mg	25%
Potassium	149mg	3%
Sugar	1g	2%
Vitamin A	30IU	1%
Vitamin C	5.3mg	6%
Calcium	20mg	2%
Iron	1.1mg	6%