Chickpea Tikka Masala Recipe

Ingredients

• 3 cups cauliflower florets (about half a head)
• 1 tablespoon coconut oil (melted)
• 2 teaspoons garam masala
• 1/4 teaspoon table salt
• 2 tablespoons coconut oil
• 1 medium yellow onion (finely chopped)
• 3 medium tomatoes (chopped)
• 1/4 cup minced cilantro stems and leaves (reserve some leaves for garnish)
• 4 teaspoons garam masala
• 1/2 teaspoon table salt
• 1 14-ounce can crushed tomatoes
• 5 large cloves garlic (peeled and grated)
• 1 two-inch piece of ginger root (grated*)
• 1 tablespoon red wine vinegar
• 1 1/2 cups cooked chickpeas (or one 14-ounce can)
• 2 tablespoons full fat coconut milk
• Reserved cilantro leaves for garnish

Instructions

1. 1

   Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).

2. 2

   Place the cauliflower in a medium mixing bowl and toss with 1 tablespoon melted coconut oil, ¼ teaspoon salt, and 2 teaspoons of garam masala.

3. 3

   Transfer to a baking sheet and roast for 30 minutes, turning once halfway through the cooking time.

4. 4

   Set a large skillet over medium-high heat. Melt two tablespoons of coconut oil in the pan. Once the oil is shimmering, add the onions and cook for 3 minutes to soften. Add the fresh tomatoes and cilantro; season with a pinch of salt. Cook, breaking up the tomatoes with a wooden spoon, until the water has evaporated and the tomatoes appear dry (about 5 minutes).

5. 5

   Add the garam masala to the pan, stir well, and cook for 1 minute to toast the spices. Immediately add the canned tomatoes and a half-can of water. Allow the mixture to come to a boil, then turn the heat down to medium-low.

6. 6

   Add the garlic, ginger, and red wine vinegar. Simmer for 10 minutes, or until the cauliflower has finished cooking.

7. 7

   Now, ladle half of the sauce into a blender and puree until smooth and return the sauce to the pan or use my favorite kitchen gadget, an immersion blender and puree about half the sauce. Fold in the drained and rinsed chickpeas and roasted cauliflower. Taste and add salt as needed.

8. 8

   Add the coconut milk and simmer for another 5 minutes to infuse the flavors.

9. 9

   Garnish with the remaining cilantro leaves.

10. 10

    Serve over a bed of cooked basmati rice.