Easy Vegan Tikka Masala with Chickpeas for Meal Prep
Serves 3
10 mins prep
20 mins cook
30 mins total
Imagine all the warm, earthy and gently spicy flavors of a tikka masala, but with chickpeas and coconut milk instead of the usual chicken and cream.
cupriceor quinoa or grain of your choice; see notes above for other options
tbspolive oilor oil of your choice
oniondiced
carrotdiced
clovegarlicminced
ingingerminced
tspgaram masala
tspcumin
ozcan of chickpeasrinsed and drained
cupcanned coconut milkadd more if desired (note: you can freeze extra coconut milk)
cupcilantrochopped, optional, for serving
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Cook the rice/grain according to the package instructions and set aside.
Add 1 TBSP oil to a skillet over medium-low heat. Add the chopped onions, carrots garlic and ginger to the pan and saute until the onions are translucent, about 5 minutes.
Stir frequently to avoid burning the garlic. Stir in the cumin, garam masala, salt and pepper and cook for 2 minutes.
Add the canned tomato sauce and chickpeas. Bring the sauce to a low boil and simmer, uncovered, until the sauce has thickened slightly.
After about 10 minutes, pour in the coconut milk and stir. Taste the sauce and adjust spices as necessary.
Divide the cooked rice among your 3 meal prep containers. Then divide the tikka masala among the three containers. Top with chopped cilantro, if desired.