Chickpea Tikka Masala
Creamy spiced tomato sauce with warm naan on the side
Two Proteins, One Meal
Ingredients
Shared Base
Both partners cook these together
- •1 cup basmati rice
- •14 oz can crushed tomatoes
- •1 yellow onion, diced
- •3 garlic cloves, minced
- •1 tbsp fresh ginger, grated
- •2 tsp garam masala
- •½ tsp turmeric
- •2 pieces naan bread
Vegan Path
Chickpeas
- •15 oz can chickpeas, drained and rinsed
- •½ cup full-fat coconut cream
- •2 tbsp fresh cilantro
Omnivore Path
Chicken Tikka
- •1 lb chicken breast, cubed
- •½ cup plain yogurt
- •¼ cup heavy cream
Instructions
Cook Together
- 1
Cook basmati rice according to package directions.
- 2
Heat oil in a large skillet over medium heat. Sauté diced onion until golden, about 6 minutes. Add garlic and ginger, cook 1 minute.
- 3
Stir in garam masala and turmeric, cooking for 30 seconds until fragrant. Add crushed tomatoes and simmer for 10 minutes.
- 4
Warm naan in the oven or on a skillet.
Vegan Path
- 1
Add drained chickpeas to the simmering sauce. Stir in coconut cream and cook for 10 minutes until thick and creamy.
- 2
Serve over basmati rice with warm naan and garnish with fresh cilantro.
Omnivore Path
- 1
Marinate cubed chicken in yogurt, garam masala, and a pinch of salt for at least 10 minutes. Sear chicken pieces in a hot skillet until browned, then add to the simmering sauce.
- 2
Stir in heavy cream and simmer for 15 minutes until chicken is cooked through and sauce is rich. Serve over basmati rice with warm naan.
Nutrition (per serving)
Vegan Version
- Calories
- 580
- Protein
- 20g
- Carbs
- 86g
- Fat
- 18g
- Fiber
- 14g
Omnivore Version
- Calories
- 660
- Protein
- 42g
- Carbs
- 74g
- Fat
- 22g
- Fiber
- 6g
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