Chickpea tikka masala

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Macros

Ingredients

– 1 onion, chopped
– 2 garlic cloves, sliced
– Thumb size piece of ginger
– 1 tsp rapeseed oil
– 400g tin of chickpeas, drained
– 1 tbsp tikka seasoning (I use Schwartz Tikka Curry Spice)
– 1 tsp cayenne pepper
– 400g chopped tomatoes
– 20g ground almonds
– Handful of spinach
– 2 tbsp plain yogurt (I use Koko dairy free yoghurt from Tesco)
– Handful coriander, chopped
– 120g brown rice (I use Tilda basmati brown rice)

Method

1. Add the onion, garlic cloves and ginger in a food blender and blend until smooth

2. Heat the rapeseed oil in a pan over a medium heat, add the onion mixture and fry for 10 minutes.

3. Add the chickpeas, tikka seasoning and cayenne pepper. Mix altogether and cook for another 10 minutes.

4. Stir in the chopped tomatoes, ground almonds and spinach. Bring to the boil and reduce to simmer.

5. Cook the rice according to the packet instructions.

6. For the last 10 minutes before the rice is cooked, stir the yoghurt & coriander to the curry and turn the heat up to a low to medium heat.

7. Once the rice is cooked, drain and serve.