1. Melt coconut oil in a large saucepan over medium heat. Add onion and garlic and cook for 3 minutes. Add all the spices and cook for 1 minute longer.
2. Add the tomato paste, tomatoes and cream (or coconut milk) and bring to a boil; reduce heat to low and cover. Simmer for 15 minutes.
3. Add the tofu and chickpeas and stir gently to combine. Finish with fresh cilantro. Serve over rice, if desired.
Tofu and Chickpea Tikka Masala
Serves 6
All you need:
2 teaspoons coconut oil
1 yellow onion, thinly sliced
6 garlic cloves, minced
2 teaspoons ground ginger
2 teaspoons ground turmeric
2 teaspoons garam masala
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cardamom
1/2 teaspoon crushed red pepper flakes
2 teaspoons kosher salt
1/4 cup tomato paste
1 (28 oz.) can diced tomatoes
1 cup heavy cream (or full-fat coconut milk if you want to keep the dish vegan)
9 oz. fried tofu (or extra-firm tofu), pressed dry and cubed
1 (15 oz.) can chickpeas, drained and rinsed
1/4 cup chopped fresh cilantro
Jasmine rice, for serving (optional)
All you do:
1. Melt coconut oil in a large saucepan over medium heat. Add onion and garlic and cook for 3 minutes. Add all the spices and cook for 1 minute longer.
2. Add the tomato paste, tomatoes and cream (or coconut milk) and bring to a boil; reduce heat to low and cover. Simmer for 15 minutes.
3. Add the tofu and chickpeas and stir gently to combine. Finish with fresh cilantro. Serve over rice, if desired.