Vegan Chickpea Tikka Masala with Green Rice
User Reviews
4.6
78 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
30 mins
-
Total Time
40 mins
-
Servings
4
-
Calories
206 kcal
-
Course
Main Course
-
Cuisine
Thai
Vegan Chickpea Tikka Masala with Green Rice
Report
This Vegan Chickpea Tikka Masala with Green Rice pairs spiced chickpeas cooked in a rich tomato-coconut-based sauce with vibrant green rice made from blended spinach, jalapeño, and aromatics. The dish balances warm Indian spices with the fresh herbal notes of the green rice, providing a colorful, hearty vegan meal suitable for dinner or lunch.
Description
The recipe features two components: the green rice and the chickpea tikka masala. The green rice is prepared by pureeing spinach, jalapeño, onion, and garlic with olive oil and salt, then cooking this mixture with rinsed long-grain brown rice until tender. This results in a light green, flavorful rice with mild heat from the jalapeño.
The chickpea tikka masala is made by sautéing onion, garlic, and ginger with a blend of warm spices including coriander, cumin, turmeric, cardamom, cinnamon, and optional cayenne. Canned tomatoes and drained chickpeas are added along with coconut milk and fresh cilantro, creating a creamy, aromatic sauce. The combination of spices and coconut milk mellows the heat and produces a thick, rich curry coating the chickpeas.
Serving these dishes together brings together the fresh, mildly spicy green rice and the warmly spiced tikka masala, resulting in a balanced vegan meal. The recipe is suited for slow cooking to develop flavors fully. The note suggests using nonreactive cookware to preserve the skillet's seasoning and avoid metallic tastes from the acidity in tomatoes.
Share:
Ingredients
Green Rice
- 2 cups baby spinach about 2 ounces, packed
- 1 jalapeno pepper seeded, deribbed, and roughly chopped, or serrano pepper
- ¼ yellow onion roughly chopped, large
- 2 cloves garlic , roughly chopped
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon salt fine sea salt
- 1 ¾ cups water , divided
- 1 ½ cups long-grain brown rice , preferably basmati, rinsed
Chickpea Tikka Masala
- 1 tablespoon ginger grated or minced, fresh
- 3 cloves garlic , pressed or minced
- 1 tablespoon ground coriander
- 1 ½ teaspoons cumin ground
- ½ teaspoon Turmeric ground
- ¼ teaspoon ground cardamom
- ground cinnamon pinch
- cayenne pepper optional, if you like some heat, pinch
- 1 box (28 ounces) whole tomatoes or diced tomatoes, with their liquid
- 1 tablespoon extra-virgin olive oil
- ¾ yellow onion finely chopped, large
- ½ teaspoon salt fine sea salt
- 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
- ¾ cup coconut milk or more if needed, canned
- ½ cup cilantro plus more for garnish, chopped, fresh
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
- Use a nonreactive skillet such as stainless steel or enamel-coated to cook the tikka masala to prevent damage from acidic tomatoes.
- If using cast iron cookware, avoid as the acidity can damage the seasoned surface.
- Rinse the brown rice well before cooking to improve texture.
- Adjust cayenne pepper amount to control the dish’s overall heat.
- Keep cilantro fresh and add more as garnish to enhance aroma.
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
(3%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
78 reviews
Excellent
Other Recipes
You'll Also Love
