4 cloves of garlic
3 tbsp vegan butter
1 tsp cinnamon
2 tsp dry cilantro
1 tbsp granulated garlic
2 tbsp paprika
1 tsp cayenne (optional for extra spice)
2 tbsp cumin
Salt to taste
1 tbsp garam masala
2 jars tomato sauce (1000 g)
1 can coconut milk
Mixed vegetables (1 kg)
2 large containers canned chickpeas
Rice or naan
fresh cilantro (for garnish)
Mince the garlic, then put the 2 tbsp of butter into a large deep pan and let it melt. Mix the minced garlic into the butter and let it lightly brown. Once browned, stir in the third tbsp of butter then mix in all the dry spices. Let them toast for about 30 seconds to a minute, being cautious to not let them burn. Next add in your tomato sauce, followed by the coconut milk. Bring the mixture to a bubble on medium heat, stirring frequently. Add salt to taste, then stir in your vegetables and rinsed chickpeas. I add whatever vegetables I have in the kitchen from carrots to cauliflower. This time we used a large bag of frozen mixed vegetables. Let the vegetables and chickpeas sit in the sauce for 15-20 minutes on low heat.
If you are choosing to eat your tikka masala with rice, I prefer to mix in cilantro as well. We stirred in 2 tbsp of dry cilantro into the rice and let it boil, salting to taste. It goes very nicely with the tikka masala.
Garnish the dish with fresh cilantro and enjoy!
* the first time I tried this recipe I was in Spain and was not able to find garam masala. If you are not able to find it, this substitute worked wonderfully!
https://www.spiceography.com/garam-masala-substitute/