Recipe courtesy of Gousto.
Chickpea tikka masala & fragrant rice
30 minutes for 2 and 35 minutes for 4.
Try this tasty meat-free, plant-based alternative to the nation’s favourite takeaway classic. The creaminess comes from coconut, and the distinctive sweetness from our mango chutney. Serve alongside fragrant rice, with a crunchy almond & coriander garnish. (Gluten and dairy-free, suitable for coeliacs).
Ingredients for 2 (double all ingredients for 4):
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 need: salt, vegetable oil
Special equipment: none
NUTRITIONAL INFO (per person, supplied ingredients only, pre-cooking)
Calories 791
Fat: 30g, of which saturates: 16g
Carbs: 109g, of which sugars: 27g
Fibre: 17g
Protein: 23g
Salt: 3g
Remember to wash your fresh fruit, herbs and vegetables!
ALLERGENS: Sulphites, celery, nuts
1 INSTRUCTIONS FOR 2 (FOR 4)
Add the basmati rice, star anise, 300ml (600ml) 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 very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat and cover until serving
2 Meanwhile, preheat the oven to 220°C/200°C(fan)/425°F/Gas7
Peel and finely chop the brown onion (s)
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
3 Meanwhile, boil a kettle
Drain and rinse the chickpeas
Chop the tomatoes roughly
Peel and finely chop the garlic
4 Once the onion is soft, add the chopped tomatoes and garlic ad cook for 4-5 min further or until they’ve completely broken down
5 Meanwhile, remove the coconut cream from the sachet(s) and chop it roughly
Dissolve the vegetable stock cube(s), chopped coconut cream and tomato paste in 300ml (550ml) boiled water- this is your coconut stock.
Once 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
6 Add the coconut stock and mango chutney to the pan and cook for 6-7 min further or until it’s thick and rich
7 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
8 Remove the star anise from the rice
Serve the chickpea tikka masala with the fragrant rice
Sprinkle over the chopped almonds and coriander
Enjoy!