This is an incredible vegetarian adaptation of the much loved classic Indian dish. It was also a fabulous weeknight dinner. I served it with steamed spinach which paired perfectly. 🙂
This recipe was adapted from The New York Times, contributed by Melissa Clark. I increased the amount of garlic, used San Marzano tomatoes, and served it over brown Basmati rice with warm naan. Great.
Yield: 4 to 6 servings
- 4 T unsalted butter
- 1 large yellow onion, minced
- 1 ½ tsp kosher salt, plus more to taste
- 4 to 8 garlic cloves, finely grated or minced
- 1 T grated fresh ginger
- 2 tsp ground cumin
- 2 tsp sweet paprika or smoked paprika
- 2 tsp garam masala
- 1 small cinnamon stick
- 1 (28 oz) can whole peeled San Marzano plum tomatoes
- 1 (13.5 to 15 oz) can coconut milk
- 2 (15 oz) cans chickpeas, drained
- ground cayenne
- cooked brown or white rice, for serving
- ½ cup cilantro leaves and tender stems, for serving
- naan, for serving, optional
- steamed spinach, for serving, optional
- Melt butter in a large heavy-bottomed pot or Dutch oven over medium heat.
- Stir in onion and 1/2 teaspoon salt; cook until golden and browned around the edges, stirring occasionally, about 20 minutes. (Don’t be tempted to turn the heat up to medium-high; keeping the heat on medium ensures even browning without burning the butter.)
- Stir in garlic and ginger, and cook another 1 minute.
- Stir in cumin, paprika, garam masala and cinnamon stick, and cook another 30 seconds.
- Add tomatoes with their juices. Using a large spoon or flat spatula, break up and smash the tomatoes in the pot (or you can use a pair of kitchen shears to cut the tomatoes while they are still in the can).
- Stir in coconut milk and the remaining 1 teaspoon salt. Bring to a simmer, and continue to cook for 10 minutes, stirring occasionally, and continuing to mash up the tomatoes if necessary to help them break down.
- Stir in chickpeas and a pinch of cayenne. Bring the pot back up to a simmer and cook, stirring occasionally, for another 10 minutes.
- Taste and add more salt if necessary.
- Serve spooned over rice, topped with cilantro, with warm naan and steamed spinach, as desired.