Dinner/Lunch,  Plant Based

Vegan Chickpea Tikka Masala

If you follow my blog you know that Indian cuisine is really close to my heart. I can eat it all day, everyday.

Before I stopped eating meat Butter Chicken was my number one, I would always ordered. I remember telling my husband that I could never be vegetarian or vegan cause I love my butter chicken too much, and can’t imagine not being able to eat it.

As I learned never say never.

Here I am today, quit meat and feel great about it!

Do I miss butter chicken? you might ask. Hell no!

Oh funny is that?

After quitting meat I strated trying new dishes I’ve never tried before, that I would never think I would try. There is so many different vegetarian dishes! And this Vegan Chickpea Tikka Masala is one of them.

I made my curry in a pressure cooker but if you don’t have one don’t worry, you can also make it in a traditional way. Be aware that cooking the curry in pot instead of pressure cooker will take a bit more time. But what we won’t do for a good food? 😉

Finish the curry with squeeze of lemon juice, this will bring out all the flavores and make the dish more complex and even more delicious.

If you try any of these recipes, let me know! Take a picture and tag it #theblissfulplate on Instagram!

 

Vegan Chickpea Tikka Masala

 1 ½ cups chickpeas
 1 cup tomoatoes
 2 cups potatoes
 ½ onion
 2 tbsp fresh squeezed lemon juice
 2 cloves garlic
 ½ tsp garam masala
 1 tbsp curry powder
 ½ tsp turmeric

1

Soak chickpeas overnight.

2

Rinse presoaked chickpeas and set aside.

3

If using pressure cooker: turn on saute mode, add 2 tbsp (or more) water, chopped onion and garlic then saute until onion will get soft.

If you are using a pot, the directions will be the same, except using saute mode, heat your pot on medium-low heat.

4

Cut and puree tomatoes, add them to onion and garlic.

Pressure cooker: saute for 5 minutes

Pot: cook on medium heat 5 minutes

5

Pressure cooker: add chickpeas, chopped potatoes, all spices and 1.5 cup water, cook on high pressure for 10 minutes.

Pot: add chickpeas, chopped potatoes, all spices and cook for about 20-30 minutes.

Ingredients

 1 ½ cups chickpeas
 1 cup tomoatoes
 2 cups potatoes
 ½ onion
 2 tbsp fresh squeezed lemon juice
 2 cloves garlic
 ½ tsp garam masala
 1 tbsp curry powder
 ½ tsp turmeric

Directions

1

Soak chickpeas overnight.

2

Rinse presoaked chickpeas and set aside.

3

If using pressure cooker: turn on saute mode, add 2 tbsp (or more) water, chopped onion and garlic then saute until onion will get soft.

If you are using a pot, the directions will be the same, except using saute mode, heat your pot on medium-low heat.

4

Cut and puree tomatoes, add them to onion and garlic.

Pressure cooker: saute for 5 minutes

Pot: cook on medium heat 5 minutes

5

Pressure cooker: add chickpeas, chopped potatoes, all spices and 1.5 cup water, cook on high pressure for 10 minutes.

Pot: add chickpeas, chopped potatoes, all spices and cook for about 20-30 minutes.

Chickpea Curry

Vegan, Gluten Free, Plant Based

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