Chickpea Tikka Masala
Prep Time
- Prep | 10 minutes
- Cook | 25 minutes
- Ready in | 35 minutes
Utensils
- Small Sauce Pan
- Large Sauce Pan
Ingredients we send
- Kale
- Onion
- Garlic Cloves
- Spring Onion
- Tinned Chickpeas
- Tinned Coconut Milk
- Tinned Tomatoes
- Long Grain Rice
- Turmeric & Garam Masala
Ingredients you’ll need
- Oil Of Choice
- Salt & Pepper
NUTRITION PER 1 SERVING
Calories 2880kj, Fat 36.5g, Proteins 18g, Carbs 53.2g,
ALLERY INFO
Gluten Free |
Method
- Firstly prepare vegetables, finely chop onion & garlic. Take kale leafs off the stems, roughly chop. Drain and wash chickpeas.
- Rinse rice until the water runs clear. Put in a small saucepan with water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 18 mins or until tender and the water is absorbed
- Heat oil in a pan, sauté onion and garlic until golden, Add turmeric, garam masala, and a dash of water (if pan begins to sticks) along with tinned tomatoes & chickpeas. Cook for 5-6 minutes until they absorb flavours.
- Add coconut milk, let simmer for 12 minutes, then add kale, stir and let simmer for 3 minutes.
- To serve make a bed of rice, place the tikka on top, dress with spring onion. Enjoy.
