This dish went over great with my family! We love Indian food and this was a wonderful way to bring it home. Plus, bonus: It’s vegan! I’m already looking forward to the next time I get to eat it, which will probably be tomorrow…’cause we’ve got lots of leftovers!
The original recipe can be found here.
Skill Level: Basic
- Because the original recipe serves 8, I cut down the chickpeas and the diced tomatoes each by 1 can.
- If you can’t find Garam Masala, there are easy substitute recipes online.
- 2 tablespoons of olive oil
- 1 onion (chopped)
- 2 cloves of garlic (minced)
- 2 teaspoons of ginger paste
- 1 tablespoon of Garam Masala
- 2 teaspoons of ground cumin
- 2 teaspoons of ground coriander
- 2 teaspoons of paprika
- 1 teaspoon of turmeric
- 1/2 teaspoon of cayenne pepper
- 3 cans of chickpeas (drained)
- 2 cans of diced tomatoes
- 12 ounces of coconut milk (I used Silk but I know it comes in other brands and packaging)
- 1 teaspoon of cornstarch Salt Cilantro
- Heat olive oil in a sauce pan. Add in onions. When onions are translucent add garlic.
- After 1 minute, add ginger and the other spices listed above.
- After about another minute, add the chickpeas and diced tomatoes. Lower the flame to a boil and let simmer for 15 minutes.
- Add in coconut milk and let simmer for another 5 minutes.
- Whisk the cornstarch with 2 tablespoons of water (or a little bit less if you want the gravy thicker). Add this mixture to the main dish and let simmer 5 more minutes.
- When ready to serve, top with cilantro