Kale and Chickpea Tikka Masala

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
  • Tinned Tomatoes
  • Spring Onion Stems
  • Onion
  • Garlic Cloves
  • Turmeric
  • Garam Masala
  • Tinned Tomatoes Chickpeas
  • Coconut Milk
  • Long Grain Rice
Ingredients you’ll need
  • Oil Of Choice
  • Salt & Pepper
NUTRITION PER 1 SERVING

Calories 2880kj, Fat 36.5g, Proteins 18g, Carbs 53.2g,

Method

  1. Firstly prepare vegetables, finely chop onion & garlic. Dice the tomato into small bite-sized cubes. Take kale leafs off the stems, roughly chop, drain and wash chickpeas.
  2. Rinse rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) of 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
  3. 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 tomato & chickpeas. Cook for 5-6 minutes until they absorb flavours.
  4. Add coconut milk, let simmer for 12 minutes, then add kale, stir and let simmer for 3 minutes.
  5. To serve make a bed of rice, place the curry on top, dress with spring onion. Enjoy.

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