Chickpea Tikka Masala

3 steps

Prep:10minCook:40min

High protein and fibre curry

Updated at: Mon, 11 May 2026 16:57:17 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories818.8 kcal (41%)

Total Fat19.5 g (28%)

Carbs131.3 g (51%)

Sugars15.3 g (17%)

Protein35 g (70%)

Sodium799.9 mg (40%)

Fiber45 g (161%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Step 1: Sauté (10 mins) Set to Sear/Sauté (High). Soften diced onions, peppers, garlic, and ginger in oil (5 mins). Stir in 3 tbsp Garam Masala, 1 tbsp Smoked Paprika, 1 tbsp Cumin, 1 tsp Turmeric, and 3 tbsp Tomato Purée. Add cubed sweet potatoes (1cm cubes) and toss.

Step 2

Step 2: Pressure Cook (15 mins) Pour in 1 tin of tomatoes and 400ml veg stock. Scrape the bottom to prevent a "Burn" notice. Add 350g rinsed split peas and 4 tins drained chickpeas. (Do not add coconut milk yet). Secure lid. Set to Pressure Cook (Hi) for 15 minutes. Natural Release (NPR) for 10 minutes, then quick release remaining steam.

Step 3

Step 3: Finish (Sauté) Open lid. Set to Sear/Sauté (MD). Stir in 2 tins coconut milk. Simmer for 3 mins. Turn OFF. Stir in the spinach until wilted.