Easy Vegan Tikka Masala with Chickpeas for Meal Prep
Imagine all the warm, earthy and gently spicy flavors of a tikka masala, but with chickpeas and coconut milk instead of the usual chicken and cream.
Servings: 3 meals
Ingredients
- 3/4 cup rice or quinoa or grain of your choice; see notes above for other options
- 15 oz canned tomato sauce
- 1 TBSP olive oil or oil of your choice
- 1/2 onion diced
- 3 carrot diced
- 1 clove garlic minced
- 1 inch ginger minced
- 1 tsp garam masala
- 1 tsp cumin
- Salt and pepper, to taste
- 15 oz can of chickpeas rinsed and drained
- 1 cup canned coconut milk add more if desired (note: you can freeze extra coconut milk)
- 1 cup cilantro chopped, optional, for serving
Instructions
- Cook the rice/grain according to the package instructions and set aside.
- Add 1 TBSP oil to a skillet over medium-low heat. Add the chopped onions, carrots garlic and ginger to the pan and saute until the onions are translucent, about 5 minutes.
- Stir frequently to avoid burning the garlic. Stir in the cumin, garam masala, salt and pepper and cook for 2 minutes.
- Add the canned tomato sauce and chickpeas. Bring the sauce to a low boil and simmer, uncovered, until the sauce has thickened slightly.
- After about 10 minutes, pour in the coconut milk and stir. Taste the sauce and adjust spices as necessary.
- Divide the cooked rice among your 3 meal prep containers. Then divide the tikka masala among the three containers. Top with chopped cilantro, if desired.
