Test Kitchen

Instant Pot Vegan Tikka Masala (Chickpeas + Cauliflower)

Name: Instant Pot Vegan Tikka Masala (Chickpeas + Cauliflower)
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cup white basmati rice, rinsed well; 1, 13.5 ounce can full-fat coconut milk, room temperature, shaken well; 1/4 teaspoon fine salt; 2 tablespoons extra virgin olive oil; 1 large white onion, diced; 3 cloves garlic, minced; 2 tablespoons garam masala; 1 1/2 teaspoons fine sea salt; 1/2 teaspoon paprika; 1 teaspoon ground turmeric; 1, 18 oz jar (or can) crushed tomatoes; 1, 13.5 oz can full-fat coconut milk; 1/4 cup water; 1, 15-ounce can garbanzo beans (drained and rinsed) or 1.5 cups cooked garbanzo beans; 1 head cauliflower, stem and leaves removed and cut into florets, then chopped; fresh cilantro (large stems removed); Lime wedges

4 servings

portions

5 minutes

temps actif

50 minutes

temps total

Commencer à Cuisiner

Ingrédients

1 cup white basmati rice, rinsed well

1, 13.5 ounce can full-fat coconut milk, room temperature, shaken well

1/4 teaspoon fine salt

2 tablespoons extra virgin olive oil

1 large white onion, diced

3 cloves garlic, minced

2 tablespoons garam masala

1 1/2 teaspoons fine sea salt

1/2 teaspoon paprika

1 teaspoon ground turmeric

1, 18 oz jar (or can) crushed tomatoes

1, 13.5 oz can full-fat coconut milk

1/4 cup water

1, 15-ounce can garbanzo beans (drained and rinsed) or 1.5 cups cooked garbanzo beans

1 head cauliflower, stem and leaves removed and cut into florets, then chopped

fresh cilantro (large stems removed)

Lime wedges

Instructions

For the coconut rice (make in advance if possible):

Add the rice, coconut milk and salt to the bottom of the Instant Pot and stir.

Close lid and make sure the vent is on sealing. Press the rice function and cook for 12 minutes. Let naturally release for 5 minutes. Press 'OFF' and release any remaining pressure. Open lid and fluff with a fork. Remove the coconut rice from the Instant Pot and set aside in a bowl. Clean and dry the Instant Pot for the tikka masala.

For the tikka masala:

Hit the "saute" button and add olive oil or coconut oil. Once hot, add in onion, garlic and all of the spices. Stir for 2 minutes until the onions begin to soften and the spices are very fragrant.

Add in crushed tomatoes, coconut milk, water, garbanzo beans and chopped cauliflower florets and stir.

Press the "off/cancel/keep warm" button. Lock the lid and turn the vent to sealing. Cook on high pressure for 2 minutes, then manually release the pressure.

Hit "cancel/keep warm" and let it sit until ready to serve. Serve over coconut rice with cilantro and lime wedges for garnish.

Nutrition

Taille de Portion

Calories

741

Lipides Totaux

51.1 g

Lipides Saturés

37.8 g

Lipides Insaturés

Acides Gras Trans

0 g

Cholestérol

0 mg

Sodium

1644 mg

Glucides Totaux

62.9 g

Fibres Diététiques

12.6 g

Sucres Totaux

12.3 g

Protéines

17.3 g