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
904 kJ 216 kcal
3140 kJ 750 kcal
Fat of which saturates
7.8 g 5.1 g
26.9 g 17.8 g
Carbohydrate of which sugars
29.1 g 7.2 g
101.1 g 25 g
Fibre
4.8 g
16.6 g
Protein
5.7 g
19.7 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.
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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