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Prep Time
30 min
Cuisine
Indian
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
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
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 |
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.
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
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
Boil a kettle
Drain and rinse the chickpeas
Chop the tomatoes roughly
Peel and finely chop (or grate) the garlic
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
Meanwhile, remove the coconut cream from the sachet[s] and chop it roughly
Dissolve the Knorr vegetable 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
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
Chop the coriander finely, including the stalks
Serve the chickpea tikka masala with the fragrant rice to the side
Sprinkle over the flaked almonds and coriander
Tip: Don't forget to discard the star anise from the rice before serving!
Enjoy!