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
1tsponion powder
1tspcumin seeds
1tbspcoriander seeds
1tspgarlic powder
A thumb-sized piece of ginger
½a red chilli
1heaped tsp garam masala
½tspsmoked paprika
1½tspsalt
½tspblack pepper
½tspcinnamon
50gground almonds
1tbsptomato purée
1x 400g tin of chopped tomatoes
1x 400ml tin of full-fat coconut milk
Juice of ½ a lime
Serve with:
½a handful of chopped coriander leaves(approximately 30g)
2tbspsoy 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.
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