Chickpea tikka masala
3
Points®
Total time: 45 min • Prep: 10 min • Cook: 35 min • Serves: 8 • Difficulty: Easy
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.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Onion
2 large, finely diced
Garlic
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
Paprika
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)
Lime
1 medium, juice of 1 lime
Instructions
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.
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