Vegan chickpea tikka masala

Cooking Vegetarian Vegan chickpea tikka masala

For a meal everyone can enjoy try this vegan chickpea curry made with hints of coconut and ginger.

Lables: Vegan Vegetarian Egg free Fish free Gluten free Lactose free Sesame free Shellfish free Soy free Wheat free
  1. Heat the oil in a large saucepan over medium heat. Cook the onion for 5 mins or until lightly caramelised. Add the garlic and ginger and cook for 1 min. Stir in the tikka masala paste and cook for 2 mins or until fragrant.
  2. Add the tomato, chickpeas and 1/2 cup (125ml) water. Bring to the boil. Reduce heat to low and simmer for 15 mins. Add the beans and cook for 5 mins. Stir in the coconut milk and sugar. Season.
  3. Stir through the chopped coriander. Season. Divide the chickpea tikka masala and basmati rice among serving bowls. Sprinkle with extra coriander and serve with lime wedges.

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3 tsp vegetable oil
1 brown onion, sliced
2 cloves garlic, crushed
2cm-piece ginger, finely grated
1/2 cup tikka masala paste
400g can crushed tomatoes
2 x 400g can chickpeas, rinsed, drained
150g green beans, trimmed, cut into 3cm lengths
1/2 cup coconut milk
2 tsp brown sugar
1/4 cup coriander, finely chopped
Steamed basmati rice, to serve
Coriander leaves, extra, to serve
Lime wedges, to serve

Adv

Autors
Preparation time
10
Cooking time
30
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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