One pot tikka masala recipe


Our version is based on chickpeas and aubergines, but if you don’t like aubergines, you can replace it with a courgette. It’s rich, creamy and surprisingly ‘meaty’.

Preparation time: 10 minutes

Cooking time: 10 minutes

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Serves: 4 people

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For the Paste:
To Serve:


  1. To make the paste, put the cumin and coriander seeds in a dry frying pan set over a high heat. Cook for 3 to 5 minutes, stirring regularly, until the cumin seeds start to pop. Put the toasted seeds in a blender with the rest of the paste ingredients and blitz until smooth.
  2. Heat the olive oil in a large frying pan set on a high heat. Add the aubergine and fry for 5 minutes. If it starts to stick, add a few tablespoons of the paste. Add the spring onions, chickpeas, coconut milk and the rest of the paste and cook for 1 or 2 minutes to heat through, then stir in the coriander and lime juice.
  3. Ladle into bowls and serve with a small dollop of soy yogurt and toasted flaked almonds on top.

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