1 large or 2 small onions, finely minced
7 cloves of garlic, minced
1 TBSP fresh ginger, finely minced
1 large carrot, peeled and sliced into 1/8” slices
2 TBSP Local Spicery Tikka Masala Blend
1 28 oz can, no salt added crushed tomatoes
3 TBSP tomato paste
1 15.5 oz. can, no salt added chickpeas
¾ cup, frozen green peas (substitute fresh)
Optional: 1 cup, unsweetened coconut milk
1. In a large saucepan, sauté onions, garlic, and carrots until onion is translucent and starting to brown. Add fresh ginger and continue to sauté for a few minutes. Add 2 TBSP of Local Spicery’s Tikka Masala Blend, stir thoroughly and continue to sauté until the spices release pungent aromas.
2. Add crushed tomatoes and tomato paste. Stir until the sauce starts to bubble, then reduce heat to low. Add coconut milk (if desired), chickpeas, and peas. Continue to simmer until peas are fully cooked. You can allow this to continue to simmer up to 30 minutes. Serve over rice, topped with fresh chopped cilantro leaves.