Vegan Chickpea Tikka Masala with Pineapple | IMPACT Magazine

Ingredients

• 1 cup basmati rice
• 1½ cups water or low sodium vegetable broth
• 1 Tbsp. vegan butter
• 3 Tbsp. extra virgin olive oil
• 1 large yellow onion, diced
• 3 garlic cloves, sliced thin
• 1 Tbsp. garam masala
• 2 tsp. cumin
• 2 tsp. coriander
• 2 tsp. tikka masala
• 1 tsp. ground ginger
• 2 tsp. paprika
• 1½ tsp. turmeric
• dash of cayenne pepper
• salt/pepper to taste
• 2, 15 oz. cans of organic chickpeas
• 2 cups marinara sauce
• 1, 15 oz. can full fat coconut milk
• 2 tsp. cornstarch or arrowroot powder for thickness
• 1-2 pineapples, cut lengthwise and meat scooped out
• fresh cilantro to top