This tasty Chickpea Tikka Masala is super quick and easy. It is a fantastic low-cost dinner for dinner parties, family dinners and vegan lovers. We enjoyed ours with quinoa and homemade gluten-free naan bread.
Serves: 4 people
Prep time: 10 minutes
Cook time: 20 minutes
1 ½ tablespoons of ground ginger
6 cloves (optional)
3 cardamom pods (optional)
1 tablespoon of coriander seeds
1 red chili (more or less depending on how you can handle your spice)
1 and a ½ teaspoons of garam masala
½ a teaspoon of paprika
½ a brown onion (use the other half for the curry sauce)
2 tablespoons of tomato paste
1 tin of diced tomatoes
2 teaspoons of minced garlic
1 teaspoon of ginger
1 bunch of fresh coriander
½ a teaspoon of salt
½ a teaspoon of ground pepper
1 tablespoon of coconut oil
1 400ml can of coconut milk
2 cans of chickpeas
½ a brown onion (diced)
300 grams of mushrooms (diced)
2 handfuls of baby spinach
Juice of 1/2 a lime
Toast your coriander seeds, cloves and cardamom in a pan until the seeds start to pop and turn slightly brown.
Add all of the curry paste ingredients to a blender and blend until a smooth paste forms.
Melt your coconut oil in a large pot over medium heat.
Add your diced onion to the pot and cook until translucent
Pour in ½ of your curry paste and cook for about 5 minutes on a medium heat.
Add in your mushrooms and cook for about 3 minutes.
Pour in the rest of your curry paste and add the chickpeas, stir until well combined.
Add in your lime juice and coconut milk and bring the curry to a simmer for about 5 or so minutes.
Add in your two handfuls of spinach and cook until it has fully wilted.
Enjoy by serving your tikka masala over some quinoa or rice!