Tikka Masala Rice Bowl
Creamy tomato-spiced sauce coats chickpeas and rice in one skillet. Finish with yogurt and fresh cilantro for a weeknight Indian bowl that tastes like you spent an hour.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 14g
Ingredients
- 2 cups cooked rice (basmati or jasmine)
- 1 can (15 oz) canned chickpeas, drained
- 1 can (14.5 oz) canned crushed tomatoes
- ½ cup coconut milk or heavy cream
- 2 tbsp tikka masala paste or curry powder
- ½ cup plain yogurt
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium. Add 2 minced garlic cloves and cook 30 seconds until fragrant.
- 2
Stir in tikka masala paste, breaking it up. Toast for 1 minute, then pour in crushed tomatoes and coconut milk.
- 3
Add drained chickpeas and a pinch of salt. Simmer 5 minutes until the sauce thickens and coats the back of a spoon.
- 4
Divide cooked rice between two bowls. Spoon tikka chickpeas and sauce over the top.
- 5
Dollop yogurt on each bowl, then scatter cilantro and a crack of black pepper.
Tools you’ll need
- large skillet (10-12 inch)
- wooden spoon or spatula
- two bowls
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