This VegetarianTikkaMasala is loaded with lots of veggies, chickpeas, and an amazing spice blend. Serve over rice with a spoonful of Greek yogurt, a quick snap pea topping, and lots of warm naan!
VEGGIES: In a large cast iron pot, heat coconut oil over medium-high. Sauté onion, carrot, and red pepper for 8-10 minutes until crisp-tender. Add ginger and garlic, cook until fragrant (~1 minute). Stir in seasonings and tomato paste, cook for 4 minutes until aromatic; reduce heat if necessary to prevent burning.
TOMATOES AND CHICKPEAS: Add crushed tomatoes, sauté for 1 minute, scraping the pot's bottom. Add drained chickpeas, sauté for another minute. Pour in coconut milk and stir to combine.
FINISHING: Simmer on low, stirring occasionally, until sauce thickens (10-20 minutes). Add peas, cilantro, and lime juice. Adjust seasoning, adding sugar if needed to balance acidity.
OPTIONALTOPPINGS: While simmering, prepare sides. For snap pea topping, mix sliced snap peas, lime juice, oil, and a pinch of salt and pepper in a bowl; set aside. Warm naan (Note 1), cook rice (Note 2), and set out Greek yogurt.
ASSEMBLY: Serve rice topped with Vegetarian Tikka Masala, snap pea topping, Greek yogurt, and cilantro sprigs. Enjoy with warm naan.
Notes
Note 1: I recommend warming the naan before serving. Here are some options:
To char naan, spray both sides with olive oil and grill over stovetop flame until slightly charred, then cover with a tea towel.
Microwave naan covered with a damp paper towel for 10-15 seconds, then cover with a tea towel.
Alternatively, buy toaster-sized mini naan (like Stonefire®).
Note 2: How we like cooking basmati rice:
Rinse basmati rice under clear water using a fine-mesh sieve.
Soak rice in water for 5-10 minutes.
Boil water in a large pot.
Add drained rice to boiling water, cook for 5 minutes without reducing heat.
Drain and fluff rice with a fork.
Only use this method for basmati rice, not for other rice types.
Nutritional information is for the Vegetarian Tikka Masala, but not the basmati rice or snap pea topping.