Chickpea Tikka Masala

Sunday Night is since almost a year back now cooking time and Cookalong with Frida and Ciana in Frisco, Dallas Texas, USA and me here in Sollentuna Sweden. I appreciate this time so much. They really earned their Masterchef Aprons😀. We have cooked so many exiting dishes from around the world. And I always make so I get great food for the week coming. This sunday night we cooked Indian, Chickpea Tikka Masala. We made it totally vegan. It turned out so great. Healthy, heartwarming and real comfortfood.

Ingredients for the paste:

• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 2 cloves of garlic, minced
• 1 thumb size piece of ginger, finely chopped
• ½ fresh red chili, chopped
• 1 bell pepper, chopped
• 2 carrots chopped
• 1 tsp Garam Masala
• ½ tsp smoked paprika
• 1 ½ tsp salt
• ½ tsp black pepper
• 1 tbsp tomatoe purée
• 1 large onion, finely chopped

Ingredients for the curry:

• 300 g mushrooms
• 2 x 400 g chickpeas (2 tins), rinse
• 400 ml coconut milk (1 tin)
• 400 g diced tomatoes (1 tin of chopped tomatoes)
• Chili flakes (optional)
• Juice of ½ lime
• 2 tablespoons olive oil
• Salt to taste
• Fresh chopped cilantro/parsley

Instructions:

Chop onion, garlic, carrots, bell pepper, chili and ginger.

Heat olive oil in a large saucepan over medium-high heat. Add onions, a pinch of salt, and sautè until translucent, about 6 minutes stirring every now and then. Add garlic and sautè for 1 more minute.

Add ginger and spices and sauté until fragrant, about 30 seconds. Add tomato purée and stir.

Add carrots, bell pepper, mushrooms, chickpeas, diced tomatoes and coconut milk and bring to a boil, lower to simmer and cook for 15 minutes or until the carrots are cooked.

Squeeze in the lime juice and season with more salt and pepper and some chili flakes if needed.

Remove from the heat and sprinkle with chopped fresh cilantro or parsley and serve. It is great to sprinkle some toasted flaked almonds on top and even served with some soya yoghurt.