Easy One Pot 10-Minute Tikka Masala
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
Ingredients
- 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
Method
- 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.
- 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.
- Ladle into bowls and serve with a small dollop of soy yogurt and toasted flaked almonds on top.
