Until recently I had never eaten Indian food, it had just never appealed. A last minute takeaway meant I found myself with a Chicken Tikka Masala and while it was ok it really just made me want to experiment with my own version. The takeaway version was lacking spice, tasted largely of tomatoes and the chicken made me bloat. Shocked by the amount of cream poured into the recipe I searched the internet for a regular recipe, substituted the chicken for chickpeas and the cream for coconut milk and suddenly I’ve got my new fave dinner! Bonus points for only taking 30 minutes from fridge to plate.
Olive oil/ water
2-3 chopped onions
3 inch piece of chopped ginger
3 chopped garlic cloves
Coriander— start with around 2 teaspoons but increase to taste
1/2 can coconut milk
1 tins rinsed chickpeas
1 tins chopped tomatoes
Vegan butter and flour
Chop the onions and garlic then heat them in a saucepan with water or oil until cooked.
Add between 1-2 teaspoons of each spice and the chopped ginger and sauté for roughly a minute.
Meanwhile rinse the chickpeas then add to the saucepan with the chopped tomatoes.
This should be left on a medium heat for 10 minutes. Add more spices to taste. It is a good idea to make the mixture slightly stronger than desired as adding the coconut milk with reduce the ‘kick’ slightly. After 10 minutes add the coconut milk and leave to simmer for 5 minutes.
Mix vegan butter and flour together to form a paste which should then be added to the saucepan to cause the sauce to thicken. Stir until you are sure the paste is dissolved and the sauce has reached the required thickness, then grab some cilantro, naan bread and serve!