Photo of Chickpea tikka masala by WW

Chickpea tikka masala

Points® value
Total Time
45 min
10 min
35 min
A satisfying, budget-friendly curry that’s oh-so easy to make and freeze. If you like your curries to be really hot, simply add more chillies.


Calorie controlled cooking spray

4 spray(s)


2 large, finely diced


4 clove(s), crushed

Root Ginger

2 teaspoon(s), finely chopped

Chilli, green or red

1 individual, deseeded and chopped

Garam Masala

1½ tablespoon(s), level

Ground Cumin

2 teaspoon(s), level


1 teaspoon(s), level

Tomato Purèe

1½ tablespoon(s), level

Chickpeas, cooked

3 can(s), large, drained

Tinned Tomatoes

3 can(s), large

Reduced fat coconut milk, tinned (7.7% Fat)

1 can(s)


1 medium, juice of 1 lime


  1. Mist a very large nonstick pan with cooking spray and cook the onion with 2 tablespoons of water and a pinch of salt, covered, for 8-10 minutes, until softened. Add the garlic, ginger, chilli and spices and cook, stirring, for a further 1-2 minutes, until fragrant.
  2. Stir in the tomato purée, and cook, stirring, for 1 minute. Tip in the chickpeas, tomatoes and coconut milk. Bring the mixture to the boil then reduce the heat and simmer for 20 minutes.
  3. Stir in the lime juice and season to taste.
  4. Blitz 1 cauliflower in a food processor until it’s the texture of rice, then transfer to a microwave-safe bowl. Cover then microwave on High for 5-6 minutes. Divide between 4 bowls, top with half of the tikka masala and serve garnished with chopped fresh coriander.


To freeze: Allow the remaining tikka masala to cool completely then freeze in an airtight container for up to 3 months. Defrost and reheat gently on the hob, until piping hot throughout.