Add a little spice into your life with this hearty and wholesome tikka masala made with protein-rich chickpeas.
Chickpea tikka masala with fragrant rice
Serves: 2
Ingredients
- 1 can of chickpeas
- 2 tomatoes
- 130g basmati rice
- 50g coconut cream
- 1 tbsp korma curry powder
- 2 tbsp tomato paste
- 1 vegetable stock cube
- 1 brown onion
- 2 garlic cloves
- 10g coriander
- 1 star anise
- 40g mango chutney
- 2 tsp ground paprika
- 1 bag of blanched almonds
You will need:
- Salt
- vegetable
- Oil
Method
- Add the basmati rice, star anise, 300ml cold water and a pinch of salt to a pot with a lid and bring to the boil over a high heat. Once boiling, reduce the heat to vey low and cook, covered for 10-15 minutes or until all the water has absorbed and the rice is cooked. Once cooked, remove from the heat and cover until serving.
- Meanwhile preheat the oven to 220 °C. Peel and finely chop the brown onion. Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat. Once hot, add the chopped onion and cook for 6-8 min or until soft.
- Mean, boil a kettle. Drain and rinse the chickpeas. Chop the tomatoes roughly. Peel and finely chop the garlic.
- Once the onion is soft, add the chopped tomatoes and garlic and cook for 4-5 min further or until they’ve completely broken down.
- Meanwhile, remove the coconut cream and chop it roughly. Dissolve the vegetable stock cube, chopped coconut cream and tomato paste in 300ml boiled water – this is your coconut stock. One the tomatoes have broken down, add the ground paprika, korma curry powder and drained chickpeas to the pan and cook for 1-2 min further.
- Add the coconut stock and mango chutney to the pan and cook for 6-7 min further or until it’s thick and rich.
- Meanwhile, add the almonds to a baking tray and put them in the oven for 5 min or until they’ve darkened slightly in colour. Once darkened, chop them roughly. Chop the coriander finely, including the stalks.
- Remove the star anise from the rice. Serve the chickpea tikka masala with the fragrant rice to the side. Sprinkle over the chopped almonds and coriander. Enjoy!
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