Tikka Masala Sauce
This is the national dish of the UK, which apparently originated from a curry house in Glasgow, where a taxi driver ordered a curry that was too hot. He sent it back to the kitchen, and the chef adjusted the spice levels by adding ingredients to balance the heat, thus creating the now-famous Tikka Masala.
Takes
Serves 6
Ingredients
- 1 tsp onion powder
- 1 tsp cumin seeds
- 1 tbsp coriander seeds
- 1 tsp garlic powder
- A thumb-sized piece of ginger
- ½ a red chilli
- 1 heaped tsp garam masala
- ½ tsp smoked paprika
- 1½ tsp salt
- ½ tsp black pepper
- ½ tsp cinnamon
- 50 g ground almonds
- 1 tbsp tomato purée
- 1 x 400g tin of chopped tomatoes
- 1 x 400ml tin of full-fat coconut milk
- Juice of ½ a lime
Serve with:
- ½ a handful of chopped coriander leaves (approximately 30g)
- 2 tbsp soy yoghurt
- Almond flakes
Instructions
- Add all the ingredients for the sauce to a blender and blend until smooth.
- In a hot pan, heat the sauce and serve with your favourite vegetables.
- Heat the sauce, and serve it with coconut yoghurt, fresh coriander, and almond flakes for garnish.
Serving option
- We served this with 1 can of chickpeas, drained and rinsed, and 1 red pepper, 1 yellow pepper, and 1 cauliflower (cut into bite-sized pieces). We coated the vegetables in 1 tbsp of oil and a pinch of salt, then roasted them for 25 minutes at 180°C.
Notes
Beat the Bloat: To “Beat the Bloat”, as referenced in our Gut Health course – this dish should be gentle on your gut.
