chickpea tikka masala

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In dry frying pan, fry cumin and coriander seeds for 3-5 min on high heat until seeds pop. Stir reg. peel garlic and ginger

Step 2

Whiz together garlic, ginger, chilli, stalks from fresh coriander, garam masala, paprika, salt, pepper, tomatoes purée, chopped tomatoes, toasted cumin and coriander seeds in a blender until smooth

Step 3

Chopped scallions into small slices and cut mushrooms into small bite size pieces. Put oil in pan over high heat. Add mushrooms. If they stick to pan add some paste.

Step 4

Drain chickpeas, rinse and add to pan. Add rest of paste and coconut milk. Bring to boil and reduce heat, simmer and cook further 2 minutes.

Step 5

Squeeze lime juice, taste and season. Chop coriander and sprinkle on top.

Step 6

Serve with soya yogurt and toasted almond top.