Tikka Masala Inspired Chickpea Curry

This was my experiment for plant-based tikka masala, and it turned out fantastic. It's nutrient packed and delicious! The 8 servings account for about 6 oz per meal.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Heat the vegetable broth over medium-high heat in a large skillet.

Step 2

2. Dice the onion and add it to the vegetable broth, sauteeing until translucent, about 5 minutes.

Step 3

3. Add all of the spices except the chili powder to the pan and cook until fragrant.

Step 4

4. Add the tomato sauce and diced tomatoes and cook until they are a dark red color, about 5 minutes.

Step 5

5. Lower the heat to medium-low, and add the coconut milk, chickpeas, brown sugar, and chili powder. Simmer for 15 minutes.

Step 6

6. Add the baby spinach and cook until wilted, about 2 minutes.

Step 7

7. Remove from heat and serve over basmati rice.

Step 8

Note: If you allow the curry to sit overnight in the fridge it's a lot tastier the next day! Don't add the basmati rice until you're ready to serve to keep it from getting mushy.