Chickpea Tikka Masala

Chickpea Tikka Masala

Serves 8

2 tbsp. coconut oil, or vegan

butter

½ large red onion, diced

3 cloves garlic, minced

½ tbsp. fresh ginger

salt & pepper

2 tsp. ground cumin

2 tsp. ground coriander

1¼ tsp. ground turmeric

2 tsp. cayenne pepper (reduce to 1 tsp. for less heat)

2 tsp. paprika

1 tbsp. garam masala

1 tsp. sea salt

½ tsp. ground black pepper

1 ½ tbsp. tomato paste

2 tsp. coconut sugar

1.8 lbs. (800g) tomato sauce

1 lb. (450g) canned chickpeas, drained

1 cup (240ml) canned coconut

milk

What you need to do

Heat the coconut oil In a large pot over a medium-high heat. Add in the onion, garlic and ginger, reduce the heat and season with salt and pepper. Continue to sauté until the onions are translucent and the ginger and garlic are fragrant, about 4 minutes.

Next add in the cumin, coriander, turmeric, cayenne pepper, paprika and garam masala. Stir into the onion mix to combine. Add in the tomato paste and a splash of water and sauté for 3-4 minutes.

Add in the tomato sauce and simmer for 5 minutes, then transfer into a blender. Season with a further 1 teaspoon of salt and ½ teaspoon of black pepper and add the coconut sugar. Blend until smooth, then transfer the sauce back into the pot.

Now add the chickpeas to the pot and stir to combine. Bring to a boil, then reduce to medium-low so that the mixture continues to simmer for 8-10 minutes. Half cover the pot with a lid, allowing the steam to escape.

Finally pour in the coconut milk and stir to combine. Allow to simmer for 3 minutes then taste the curry and season to taste with salt and pepper. Remove from the heat and squeeze the lime juice over the top of the curry and stir through.

1 tbsp. lime juice *Nutrition per serve