🍽️

Chickpea and Lentil Tikka Masala with Rice

Course
Dinner
Servings

4

Tips & Tricks:

  • 🔪 Skip steps with knife if you completed Prep Day!
  • 🚨Check out the Leftover Alert at the end of this recipe.

Ingredients:

  • 2 tbsp oil
  • 1/2 large onion
  • 1 tbsp fresh or frozen ginger
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • 1/2 tbsp garam masala
  • 1 tsp curry powder
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp turmeric
  • 1/4-1 tsp cayenne (depending on how spicy you like it)
  • 1 (6oz) can tomato paste
  • 2 cups vegetable broth
  • 1/2 cup crushed tomatoes
  • 1 (15oz) can chickpeas
  • 1/2 cup dry raw lentils
  • 1/2 (15oz) can coconut milk
  • juice of 1/2 large lime
  • 1/4 cup chopped cilantro
  • 1/2 cup rice (jasmine, basmati, or sticky)

Directions:

  1. 🔪 Veg Prep
    1. Small dice your onion.
    2. Chop ginger (or defrost on the counter if you bought frozen....it should already be chopped).
    3. Drain and rinse chickpeas.
  2. 🔪 Cook Rice (can be done up to 5 days ahead - see reheat instructions below).
    1. Cook rice according to package instructions.
  3. Time to cook
    1. In a pot let oil warm up over over medium high heat. Add in the onion and ginger. Saute until onions are translucent and aromatic.
    2. Add in all spices and tomato paste and stir to combine until the paste is caramelized, about 3-5 minutes.
    3. Add the broth, crushed tomatoes, bay leaf, chickpeas and lentils.
    4. Bring to a boil and reduce to simmer, partially covered, for 15 minutes.
    5. Add coconut milk and finish cooking uncovered until lentils are soft but not mushy, 5-8 minutes more.
    6. Taste and season with salt and pepper to your taste preference. Add lime juice and cilantro.
    7. Serve over cooked rice

Reheat Options

  1. If you made the rice ahead, fluff up rice in a microwave safe bowl and add a splash of water. Cover with a damp paper towel and microwave for 1.5-2.5 minutes. Strain out any remaining water before serving.
  2. Reheat in a medium pot, simmering over medium heat for about 7 minutes, or until warmed through.
  3. Or microwave in a microwave safe bowl (over rice if you want), covered with a damp paper towel, for 3-4 minutes. Stirring halfway.

🚨Leftover Alert

  1. Enjoy leftovers with more rice, naan, pita, or add any leftover chicken from the Yogurt Chicken Pita Bar to the tikka masala while it's warming up!