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Vegan Chickpea Tikka Masala


Hello there! Back with another quick and delicious recipe that will have you eating in 15-20 minutes. If there's one thing about my recipes it's that I don't like to have the same thing over and over again. I love experimenting with other cultural foods and flavors in order to make food taste good! One of my biggest beliefs is that people think 'healthy" food isn't flavorful because traditionally for some reason we never doctored up our veggies quite the same as we have our proteins in American culture.

I know you know exactly what I'm talking about too. "Sweet chipotle chicken with steamed broccoli" womppp wompppp. You would never served steamed chicken would you?!

I love this recipe in particular not only for it's flavor, but for it's tremendous fiber content from the chickpeas and the brown basmati rice. It's also served with pea shoots (optional) which are a good source of vitamins A, C, and folate.


Ingredients

  • 2 cans chickpeas, rinsed and drained

  • 1 can coconut milk, unsweetened

  • 1 can diced tomatoes

  • 4 garlic cloves, minsed

  • 1 inch of ginger, minsed

  • 1 tbsp of Garam Masala spice blend

  • 2 tsp garlic powder

  • 1 tsp turmeric

  • 1 tsp cumin

  • 1 cup brown basmati rice

  • 2 tsp avocado oil

  • Cilantro, chopped

  • Lime, sliced

  • Pea shoots (optional)

Directions

  1. In a saucepan add 1 cup of dry brown basmati rice to 2.5 cups of water. Add in 1 tsp avocado oil and 1 tsp of garlic powder. Turn heat on high. Keep an eye while going through the rest of the remaining steps because as it comes to a boil you want to cover it and put it on low heat.

  2. In another bigger saucepan heat up 1 tsp of avocado oil on medium-high heat. Add in fresh ginger and garlic and cook until translucent.

  3. Add in the remaining dry spices: 1 tsbp Garam Masala, 1 tsp garlic powder, 1 tsp turmeric, and cumin. Cook one minute until aromatic.

  4. Lower heat to medium and add in diced tomatoes. Cook 5 minutes.

  5. Add in chickpeas and coconut oil. Cook down for about 10 minutes until sauce becomes less lose and some of the moisture has evaporated out.

  6. Serve in a bowl with basmati rice on the bottom then chickpea masala then top with cilantro, pea shoots, and a wedge of lime.

And... that's it! Hope you enjoy!

Until next time,

xx

Jackie

#Vegan #vegetarian #healthyliving #healthyrecipes #registereddietitian #LifestyleNutrition #Nutrition

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The Rite Bite Nutrition Counseling, PLLC
Jacqueline Iannone, MS, RDN, CDN
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