It is a simple, warm meatless curry that envelops you with its comforting warmth and rich flavor. I discovered the recipe on the awesome blog baked beens and since then it has found its place in the dishes that I repeat often, especially when we want a spicy and very filling dinner or lunch.

The tikka masala spice mix with chickpeas, coconut milk and tomato juice is a powerful combination. Serve with steamed basmati rice, boiled cauliflower or broccoli or toasted bread.

Preparation time: 30 minutes

Ingredients for 4 people

• For the Tikka Masala spice mix:
• 2 tbsp. garam masala
• 2 tbsp. turmeric
• 1 tbsp. cumin
• 1 tbsp. dried coriander
• 1 tbsp. cardamom, crushed in a mortar
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• For the curry:
• 2 tbsp coconut oil
• 1 medium red onion, chopped
• 4 cloves garlic, chopped
• 4 cm fresh ginger, grated
• 2 red chili peppers, chopped (or fresh jalapenos)
• 3 tbsp Tikka Masala spice mix
• 1 tsp sea salt
• 400 g chickpeas (boiled, after soaking them first*)
• 2 cans chopped tomatoes
• 1 can creamy coconut milk
• juice of 1/2 lemon
• 1 tsp maple syrup, honey, or sugar of your choice
• 1/2 cup coarsely chopped fresh coriander

Step 1: Prepare the Tikka Masala spice mixture. Place all the spices in a glass jar with a lid and stir until well combined. Note: If the curry is served with rice, you can prepare it at the same time.

Step 2: Preheat a large, high-sided frying pan over medium heat. Cut the onion, garlic, ginger, and chili peppers into small squares and add them to the pan with the coconut oil to sauté for 5 minutes, until slightly softened.

Step 3: Add the 3 tablespoons of the Tikka Massala spice mixture and stir until well combined. Add the chickpeas, tomatoes, and coconut milk. Turn up the heat to a simmer, then reduce to medium-low. Let the mixture simmer for 20 minutes.

Step 4: Turn off the heat and add the lemon juice, maple syrup (or any sweetener of your choice, to balance the acidity.

Step 5: Serve with rice or vegetables (broccoli or cauliflower) and sprinkle with fresh coriander. Any leftovers can be kept in the refrigerator for up to 5 days.

Tips

1. Prepare all the ingredients before you start cooking. Make the spice mix, chop the vegetables, and the chickpeas. Good preparation makes cooking much more fun.
2. The chickpeas are an important element to start the recipe. If you are not using canned. Soak the chickpeas for 12-24 hours. You can even soak them for 36 hours or more, if you keep them in the refrigerator and change their water regularly. water. Then when you are ready to boil them, bring them to room temperature and boil them for 20-30 minutes, starting with cold water.
3. You can adjust the intensity of the spiciness by keeping or removing the seeds from the chili peppers.
4. In the summer when there is an abundance of fresh tomatoes, I replace the canned ones, thus reducing the use of canned even more. In addition, there is nothing better than fresh ingredients, in season. When I want – and I have the time – to take the recipe to its peak, I use the smoked tomato sauce. I go crazy for the depth of flavor they add.
5. We always make a double or triple dose of the spice mixture and store it in a glass jar. This mixture is already enough for 3 doses.
6. The combination of chickpeas with rice provides protein of high biological value almost equal to meat.