Vegan Chickpea Tikka Masala with Pineapple

• Produce

  • 2 15oz cans Chickpeas, organic
  • 1 Cilantro to top, fresh
  • 2 tsp Coriander
  • 3 Garlic cloves, thin
  • 1 tsp Ginger, ground
  • 1 Pineapples
  • 1 Yellow onion, large

• Canned Goods

  • 1 15oz can Coconut milk, full-fat
  • 1 1/2 cup Water or low sodium vegetable broth

• Condiments

  • 2 cups Marinara sauce
  • 1 tbsp Vegan butter

• Pasta & Grains

  • 1 cup Basmati rice

• Baking & Spices

  • 1 dash Cayenne pepper
  • 2 tsp Cornstarch or arrowroot powder
  • 1 tbsp Garam masala
  • 2 tsp Paprika
  • 1 Salt/pepper
  • 1 1/2 tsp Turmeric

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 2 tsp Cumin

• Other

  • 2 tsp Tikka masala

Found on neuroticmommy.com

Description

Ingredients

• 1 cup basmati rice
• 1 1/2 cup water or low sodium vegetable broth
• 1 tbsp vegan butter
• 3 tbsp extra virgin olive oil
• 1 large yellow onion, diced
• 3 garlic cloves, sliced thin
• 1 tbsp garam masala
• 2 tsp cumin
• 2 tsp coriander
• 2 tsp tikka masala
• 1 tsp ground ginger
• 2 tsp paprika
• 1 1/2 tsp turmeric
• dash of cayenne pepper
• salt/pepper to taste
• 2, 15oz cans of organic chickpeas
• 2 cups marinara sauce
• 1, 15oz can full fat coconut milk
• 2 tsp cornstarch or arrowroot powder for thickness
• 1-2 pineapples, cut lengthwise and meat scooped out
• fresh cilantro to top

Directions

• Prepare the rice first. Place 1 cup of rice, 1 1/2 cup water or vegetable broth, and 1 tbsp of vegan butter in a pot. Bring to a boil. Cover with a tight fitting lid, reduce heat to low simmer, and cook 15 minutes. Remove from heat, with lid on, and let steam for 10 minutes. When ready fluff with a fork. For the Vegan Chickpea Tikka Masala, start with adding the extra virgin olive oil in a large pan over medium heat. Throw in chopped onions, garlic, and a dash of salt. Let cook until onions and garlic are translucent and tender. Add all spices, marinara sauce, chickpeas, and let marinate for about 2 minutes before adding the coconut milk. In a separate bowl whisk together coconut milk and cornstarch. Stir this mixture into the pot. Once everything is mixed well together, let it boil, then lower to a simmer for 10-15 minutes, stirring occasionally. Taste and adjust seasonings if needed. Spoon rice to one side of the pineapple bowl and the chickpea tikka masala to the other side of the pineapple bowl. Top with fresh chunks of pineapples and sprinkle with cilantro. Serve immediately and Enjoy!