Author Notes
The use of coconut oil and unsweetened plant-based milk make this an unbelievably healthy one-pot-wonder that can please a crowd.
Simmering times are important so don't skimp. This allows the masala to develop complex flavors from all the spices. Serve over basmati rice, quinoa, or broccoli rice (my favorite) with a side of naan. Top with a dollop of plain Greek yogurt to cool down the cayenne, if you wish. —Renee H. (SoulBeet)
Ingredients
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1/2 cup
organic, cold pressed coconut oil
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2
large yellow onions, chopped
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8
cloves of garlic, minced
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2 tablespoons
ground cumin
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1-2 teaspoons
sea salt
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2 teaspoons
ground ginger (or fresh)
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2 teaspoons
cayenne
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1 teaspoon
Ceylon cinnamon
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1/2 teaspoon
Hot Madras curry powder
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2
14 ounce cans organic, low salt tomato sauce (BPA free!)
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2 cups
unsweetened plant-based milk
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1 tablespoon
1 teaspoon paprika
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2 tablespoons
coconut sugar/stevia/lucuma powder
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2
cans organic chickpeas, well drained and rinsed
Directions
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Heat coconut oil over medium heat in a large sauté pan or sauce pan (I prefer the sauté pan). Once melted, add onion and cook until translucent. About 5 minutes.
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Add garlic and continue to cook for another minute.
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Add cumin, sea salt, ginger, cayenne pepper, cinnamon, and Hot Madras curry powder. Fry to about 2 minutes, until very fragrant.
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Add tomato sauce and bring to boil. Then reduce heat to low and simmer 10 minutes. Stir occasionally.
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Add plant milk, paprika, and sweetener of choice. Simmer for 15 minutes, until thickened. Stir. Add chickpeas and simmer another 5 minutes or until chickpeas are heated through.
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