Easy One Pot 10-Minute Tikka Masala

One pot tikka masala recipe 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’.

4 people 10 minutes 10 minutes


  • 800 g Chickpeas drained and rinsed
  • 400 g Chopped Tomatoes
  • 400 g Coconut Milk full-fat
  • 1 tbsp Coriander Seed
  • 1 tsp Garam Masala heaped
  • 2 cloves Garlic chopped
  • 0.5 - Lime juice only
  • 1 tbsp Olive Oil
  • 1 tsp Salt
  • 3 - Spring Onions thinly sliced
  • 1 - SuperValu Aubergine or courgette, cut into small pieces
  • 1 handfull SuperValu Fresh Coriander chopped
  • 50 g SuperValu Fresh Coriander chopped
  • 1 - SuperValu Fresh Ginger thumb-sized piece, peeled and chopped
  • 0.5 - SuperValu Fresh Red Chilli deseeded and chopped
  • 0.5 tsp SuperValu Smoked Paprika
  • 1 tbsp SuperValu Tomato Purée
  • 2 tbsp Toasted Almond Flakes

For the Paste:

  • 1 tbsp Cumin Seeds

To Serve:

  • 2 tbsp Soy Yogurt


  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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