Chickpea and Cashew Tikka Masala (GF,V)

IMG_0283Things have been a little rough here at the Northern office of the pantry. I’m now 4 weeks out of foot surgery and while things are decidedly better, I am still somewhat limited in my activities and as the day wears on I get pretty uncomfortable from swelling and aches associated with walking on this ridiculous contraption. As a result, my desire to stand and cook for extended periods of time is pretty limited.

While I was sitting on my fanny for the initial two weeks after surgery, I did have the opportunity to come across a feature in Vegetarian Times on “30 Minute Skillet Suppers.” Yes, please. So last night I gave one of these a go, and in my usual fashion I made some modifications to make it just right for my family (yogurt out, cashews in; serrano chile out – red pepper and chile powder in; fresh ginger out – powdered in).  This experiment was wildly successful, and it really did only take 30 minutes. The cashews balanced the spice and I love the texture they added. The greater adjustability with powdered chili allowed me to knock it down for the kids and adjust on the plate for Mr. Little Sis. My sore feet and legs were spared extra standing and our little tribe got to enjoy some fabulous Indian flavors for a very reasonable price, right there on a weeknight in our kitchen.

Chickpea and Cashew Tikka Masala (GF,V) – inspired by Vegetarian Times’ Chickpea Tikka Masala

  • olive oil for panIMG_0297
  • 1 c finely chopped onion
  • 1.5 T garam masala
  • 1.5 T tomato paste
  • 1.5 t powdered ginger (or 3 t fresh grated – I was out)
  • 1/2 red or yellow pepper, chopped
  • 2 c cooked chckpeas
  • 3 small cans diced tomatoes
  • pinch paprika
  • pinch chipotle or other chile powder to taste
  • 1 c raw cashews
  • chopped cilantro

Warm oil in large skillet (I used cast iron – the pan should be relatively deep). Add onions and a sprinkle of salt. Sauté  onions for about 5 minutes on low-medium heat, until onions are translucent. Add tomato paste and spices (other than paprika and chile). Cook for another minute or so – until the spices become fragrant. Add peppers and sauté about another minute. Add chickpeas and tomatoes and bring to a boil. Lower heat to simmer, add cashews and remaining spices. Simmer for at least 15 minutes, stirring occasionally. We served ours with leftover rice and chopped cilantro as a garnish.  Absolutely delish and deeply satisfying.

IMG_0285 IMG_0289 IMG_0293

For more quick dinners, as well as some thoughts on convenience food, check out Big Sis’ post ReCon Convenience, Step 7 in our Baby Steps Series.

Digging Indian flavors? Give these dishes a try: Mulligatawny Soup, Pakistani Lentil Kima, and Cashew Carrot Curry.

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17 responses

  1. Oh I’m lovin’ the sounds of this. I hope Mr. Little Sis is rubbing your sore foot (only in the right spots) now and again for you!

  2. Having a bit of imposed leisure time to discover delicious new recipes and shortcuts in the kitchen sounds great, but not putting up with all that discomfort. It sounds as though you may have the worst of a slow recovery behind you, and I hope you find every day noticeably better now. This recipe sounds lovely – my husband and I both love the flavours of Indian food, and something quick and easy sounds like just the ticket!

    • I think I’m over the hump, and am ever so glad that I will be able to return to driving shortly. Self-imposed exile is easier to tolerate than mandated exile. Hope you enjoy the dish!

  3. It sounds like this recipe was made for me – I have the same shoe on my foot right now due to a stress fracture from 2 months ago. My cooking has been limited and I am sticking with simple recipes. This one sounds delicious! Hope you are feeling better soon.

  4. Hey! Carni Bro loved this recipe! Made it tonight for dinner. Added some cayenne pepper, OK, quite a bit… and used more than a dash of chipotle chili powder. It was delicious!

  5. I just dropped by from Simply Natural Saturdays to explore your recipe for Chickpead and Cashew Tika Masala@ Wow, what a delectable blend of ingredients, flavors and textures. I can’t wait to make this. All the best, Deborah

  6. Pingback: Healthy Vegan Friday #15 |

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