February RotM: Chickpea Potato Tikka Masala
Back at it again for Month #2 in the year of recipes! Last month's green chili is one of my favorites, so I worked to top myself this month with some more warm, delicious comfort food to combat the cold of February.
And when it comes to comfort food, it's hard to beat Indian. Hearty, flavorful, and with more spices than you could ever need, it's a go-to when the weather gets chilly. I took a spin off a chicken tikka dish, replacing the meat with hearty potatoes and protein-packed chickpeas. By eliminating the heavy cream and butter, this plant-based platter offers a healthier alternative without skimping on any flavor. There's a TON of reasons to love this dish, but the best part is it's SO easy to make, yet is still fancy enough to impress your friends (even the carnivorous ones).
Makes about 6 servings
Prep time: 20 minutes
Cook time: ~40 minutes
~4 tbsp olive oil
1 14oz can chickpeas, drained and rinsed
2 medium russet potatoes, peeled and chopped into 1/2 cubes
1 large white onion, finely chopped
2 cloves garlic, minced
1 tbsp grated ginger (about 2 inches)
1 tbsp coriander
1 1/2 tsp cumin
1/2 tsp nutmeg
2 tsp paprika
1/2 tsp cayenne
1 1/2 cup tomato purée
3/4 cup water
1/2 cup full-fat coconut milk (from the can)
For serving:
Rice
Naan
Cilantro
Heat 2 tbsp of oil in a deep saucepan over medium heat. Add chickpeas and potatoes, cover and cook until potatoes are golden brown and starting to soften, about 10 minutes.
Add the onion and garlic and cook for another 5 minutes until onions are softened, adding more oil as needed. Add the spices and ginger and cook for another few minutes.
Stir in the tomato purée, water, and coconut milk and simmer, uncovered, for 10-15 minutes or until potatoes are soft to your liking.
Top with cilantro and serve over rice or with warm naan.
Eat it all at once or pack a couple mason jars for the freezer; just thaw and reheat whenever the urge strikes.
As always, comment if you have any suggestions to better this recipe! To receive monthly updates (and nothing more), subscribe to emails on the blog homepage.
Namaste, and happy munching :)
