Creamy, incredibly flavorful chickpea tikka msala (30 minutes) recipe. The creamy sauce made from tomatoes and coconut milk gets its flavor from delicious Indian spices.
If rice or quinoa is served, cook according to packaging instructions. Set aside.
FOR THE CURRY PASTEAdd cumin, garlic cloves, ginger, bird eye chili, cilantro, garam masala, paprika, sea salt, pepper, tomato paste, tomato chunks, coconut blossom sugar, and (optional) cashews to a high-powered blender and blend for about 60 seconds until a creamy paste is formed. Set aside.
2 tbspn Cumin, 6 g Garlic cloves, 12 g Freshly grated ginger, 1-2 Bird Eye Chili or another chili variety to taste, 1 bunch cilantro fresh, 2 tbspn Garam masala spice*, ½ tbspn Paprika, 1 tbspn Sea salt, ½ g black pepper, 1 tbspn Tomato puree, 400 g Tomato pieces, 1 tbspn Coconut blossom sugar or maple syrup, Optional: 3 tablespoons cashews
In the meantime, heat a medium frying pan with the oil. Sauté the onion until translucent and after 2-3 minutes add the mushrooms. Continue to saute until mushrooms are soft. Add chickpeas and stir.
15 ml Frying oil or other high heat oil, 55 g white onion, 300 g Mushrooms or other mushrooms to taste, 400 g Chickpeas
Deglaze with coconut milk, add lime juice and the CURRY PASTE add Stir well until everything is combined. Simmer for another 10 minutes.
400 ml Coconut milk, 30 ml Lime juice
Season to taste and add more spices according to taste.
Portion onto two-three plates, serve with desired accompaniments and enjoy!