Name: Chickpea Tikka Masala
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Indian
Ingredients: ¾ cup raw cashews; 1 cup water; 1–2 pitted dates, soaked; 2 teaspoons pure maple syrup, or other liquid sweetener; 4 garlic cloves, peeled; 1 tablespoon grated ginger or ginger paste; 3 tablespoons tomato paste; 1 tablespoon lime juice; 1 teaspoon smoked paprika; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 2 teaspoons garam masala; ½ teaspoon ground turmeric; ¼ teaspoon ground cinnamon; ¼ teaspoon red pepper flakes; ½ teaspoon sea salt, or to taste; 1 (15-ounce) can diced tomatoes; 1 large onion, diced; 1 red bell pepper, seeded and diced; 1 green bell pepper, seeded and diced; 1 (15-ounce) can chickpeas, drained and rinsed; 1 (15-ounce) can diced tomatoes; Cooked brown rice (about 4 cups); ½ cup chopped fresh cilantro, optional; ½ cup unsweetened plant-based yogurt, optional; 1 lime, cut into wedges, optional

Description

This chickpea tikka masala is a cozy, plant-based spin on a classic Indian-inspired comfort dish.
A creamy tomato sauce blended with cashews, warming spices, and a touch of sweetness
simmers with chickpeas and peppers to create a rich, satisfying meal that feels both nourishing
and indulgent. It comes together quickly and is perfect served over rice for an easy, comforting
weeknight dinner.

Ingredients

Units Scale

Sauce

3/4 cup raw cashews
1 cup water
1-2 pitted dates, soaked
2 teaspoons pure maple syrup, or other liquid sweetener
4 garlic cloves, peeled
1 tablespoon grated ginger or ginger paste
3 tablespoons tomato paste
1 tablespoon lime juice
1 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons garam masala
1/2 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon red pepper flakes
1/2 teaspoon sea salt, or to taste
1 (15-ounce) can diced tomatoes

Tikka Masala

1 large onion, diced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1 (15-ounce) can chickpeas, drained and rinsed
1 (15-ounce) can diced tomatoes

For Serving

Cooked brown rice (about 4 cups)
1/2 cup chopped fresh cilantro, optional
1/2 cup unsweetened plant-based yogurt, optional
1 lime, cut into wedges, optional

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Instructions

Blend the Sauce: Add all sauce ingredients to a high-powered blender. Blend until smooth and creamy. Set aside.
Sauté the Vegetables: In a large pot, sauté the onion and bell peppers with a small splash of water over medium-high heat until tender.
Build the Masala: Add the chickpeas, diced tomatoes, and blended sauce to the pot. Stir well to combine.
Simmer: Bring the mixture to a gentle bubble over high heat. Reduce heat to low, cover, and simmer for about 15 minutes, stirring occasionally, until thickened and fragrant.
Serve: Spoon the chickpea tikka masala over cooked brown rice. Top with cilantro and a dollop of a plant-based yogurt, if using. Serve with lime wedges on the side for squeezing.

Prep Time: 15
Cook Time: 20
Cuisine: Indian