Veggie or not, this plant-based tikka masala is a must-try. Serve the mild yet richly spiced sauce on a bed of fragrant rice, with fresh coriander and a sprinkle of almonds for crunch. Delish!
Prep Time
30 min
Cuisine
Indian
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1 bag of flaked almonds (15g)<span class="strong">†</span>
1 tomato paste sachet (32g)
50g solid coconut cream
1 can of chickpeas (400g)
Typical Values
per 100g
per serving
Energy
901 kJ 214 kcal
3129 kJ 745 kcal
Fat of which saturates
7.8 g 5.2 g
27.1 g 17.9 g
Carbohydrate of which sugars
28.6 g 7.2 g
99.3 g 25 g
Fibre
4.9 g
16.9 g
Protein
5.9 g
20.5 g
Salt
1 g
3.46 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
almond (nut) 100%. May contain peanut, sesame & other nuts
1 tomato paste sachet (32g)
Tomatoes
50g solid coconut cream
coconut 100%
1 can of chickpeas (400g)
Chickpeas, water, antioxidant: ascorbic acid
Allergens
Allergens highlighted by † (celery, nut)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Add the basmati rice, star anise and 300ml [600ml]cold water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving - this is your fragrant rice
2
While the rice is cooking, peel and finely chop the brown onions
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat
Once hot, add the chopped onion and cook for 6-8 min or until soft
3
Boil a kettle
Drain and rinse the chickpeas
Chop the tomatoes roughly
Peel and finely chop (or grate) the garlic
4
Once the onion is soft, add the chopped tomatoes and garlic to the pan and cook for 4-5 min further or until they've completely broken down
5
Meanwhile, remove the coconut cream from the sachet[s] and chop it roughly
Dissolve the Knorrvegetable stock cube[s], chopped coconut cream and tomato paste in 300ml [550ml] boiled water – this is your coconut stock
Once the tomatoes have broken down, add the ground paprika, korma curry powder and drained chickpeas to the pan and cook for 1-2 min further
6
Add the coconut stock and mango chutney to the pan and cook for 6-7 min further or until it's thickened in consistency – this is your chickpea tikka masala
7
Chop the coriander finely, including the stalks
8
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