This one pot chicken tikka masala is the perfect weeknight dinner -- full of flavor and spices that will have you feeling so cozy.
2tablespoonshigh quality olive oil
2-inchesfresh gingergrated (about 1 tablespoon)
½teaspoonred pepper flakesoptional
215-ounce cans diced tomatoes*
1cupvegetable brothor water
115-ounce can chickpeas, drained and rinsed
¾cupunsweetened coconut milk
basmati rice, full fat yogurt (if you're not dairy-free), fresh cilantro or parsley, and naan (optional)
In a large pot, warm the oil over medium heat. Add onion and cook for 3 minutes. Add the ginger, garlic and salt then cook for 2 minutes. Add all spices (garam masala, cumin, tumeric, curry powder, paprika, red pepper flakes) and tomato paste. Stir and cook a couple more minutes.
Pour the cans of diced tomatoes (with juices) and 1 cup vegetable broth into the pot. Bring to a boil and cook for 10 minutes, stirring occassionally.
Reduce heat to a simmer then stir in the coconut milk and chickpeas. Cook until warm. Serve warm with basmati rice, naan, parsley, dollop of yogurt...whatever your favorite fixins are!