Ingredients
Scale
- 2 tbsp dairy-free butter
- 1 small onion, diced
- 1 1/2 tsp fresh ginger, minced
- 3 garlic cloves, minced
- 1 tbsp garam masala
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- 1/2 tsp smoked paprika
- 1/2 tsp turmeric
- 15 oz. canned tomato sauce
- 1/4 cup water
- 15 oz. can chickpeas, drained and rinsed
- 1/2 cup canned coconut milk, mixed to eliminate clumps
- 1 tbsp cornstarch
- Fresh cilantro for garnish
Instructions
- Heat a large skillet over medium heat and melt the dairy-free butter.
- Sauté the diced onion for about 5 minutes, then add minced ginger and garlic.
- Sprinkle in the spices and sauté briefly.
- Pour in the tomato sauce and water, then add chickpeas and mix well.
- Combine coconut milk and cornstarch in a bowl, then stir into the skillet and simmer until thickened.
- Serve warm over rice or grain, garnished with fresh cilantro.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Sauté spices well to enhance their flavors.
Adjust chili powder for desired spice level.
For a thicker sauce, simmer longer without a lid.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Calories: 330
- Sugar: 6
- Sodium: 600
- Fat: 14
- Saturated Fat: 5
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 10
- Protein: 10
- Cholesterol: 0