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Tikka Masala Bowls with Turmeric Rice

From the turmeric rice, to the masla chickpeas, to the fresh cilantro and pineapple this recipe is a nutritional and culinary winner. Each bite is bursting with flavor and true health benefits.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4

Ingredients
  

Turmeric Rice

  • 1.5 cups rice select gluten-free as needed
  • 1 tbsp Turmeric powder
  • 1 sage leaf
  • 2.5 cups water

Tikka Masala Chickpeas

  • 1 19oz can chickpeas, rinse, drained
  • 1 tbsp coconut oil
  • 1 shallot, peeled, finely chopped
  • 1 tbsp grated ginger
  • 2 cloves garlic, peeled, minced
  • 2 tbsp Garam Masala i love south china seas brand, link in notes below
  • 1 tsp Turmeric powder
  • 1 tsp smoked paprika
  • 12 oz can diced tomatoes & their juice organic, no added salt
  • 1/2 cup coconut milk

Assembly

  • 2 pineapples
  • 1 bunch cilantro

Instructions
 

  • Add all rice ingredients in a medium size pot, bring to a boil, cook according to rice package instructions. Remove sage leaf before serving.
  • Heat a skillet over medium hear with oil, add onion, ginger, and garlic for about 4-6 minutes until the onions are translucent. Add all seasonings and stir well for about 1-2 minutes. Add tomatoes and coconut milk, turn to low and simmer for 10 minutes. Add in chickpeas to coat.
  • Slice 2 pineapples in half. Scoop out the inside of the pineapple and chop the fruit into bite size chunks.
  • Wash, loosely chop cilantro.
  • Divide the rice and masala chickpeas evenly amongst the pineapple bowls. Top with pineapple chunks and cilantro.

Notes

Any masala spice will do, I am often asked my what my favorite spices are and I really like South China Seas.