Chickpea Tikka Masala (Gluten Free/ Vegan)

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

Ingredients:

Curry paste:

• 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

Curry sauce:

• 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

Steps:

1. Toast your coriander seeds, cloves and cardamom in a pan until the seeds start to pop and turn slightly brown.

2. Add all of the curry paste ingredients to a blender and blend until a smooth paste forms.

3. Melt your coconut oil in a large pot over medium heat.

4. Add your diced onion to the pot and cook until translucent

5. Pour in ½ of your curry paste and cook for about 5 minutes on a medium heat.

6. Add in your mushrooms and cook for about 3 minutes.

7. Pour in the rest of your curry paste and add the chickpeas, stir until well combined.

8. Add in your lime juice and coconut milk and bring the curry to a simmer for about 5 or so minutes.

9. Add in your two handfuls of spinach and cook until it has fully wilted.

10. Enjoy by serving your tikka masala over some quinoa or rice!